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Overnight Oatmeal Muffins

Karry Hosford
Yield 24 servings (serving size: 1 muffin)
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

Nutrition Information

  • calories 105
  • caloriesfromfat 19 %
  • fat 2.2 g
  • satfat 0.5 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 3.1 g
  • carbohydrate 19.4 g
  • fiber 1.7 g
  • cholesterol 19 mg
  • iron 0.9 mg
  • sodium 201 mg
  • calcium 49 mg

How to Make It

  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.