Overnight Oatmeal Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries-or none at all. Ingredients:
1 cup regular oats |
2 cups low-fat buttermilk |
1 2/3 cups whole wheat flour |
3/4 cup packed dark brown sugar |
2 tablespoons vegetable oil |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 large eggs, lightly beaten |
2/3 cup dried blueberries |
cooking spray |
Directions:
1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
2. Preheat oven to 350°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
4. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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