Overnight Oatmeal Muffins

Karry Hosford

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.

Yield: 24 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 19%
  • Fat: 2.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.1g
  • Carbohydrate: 19.4g
  • Fiber: 1.7g
  • Cholesterol: 19mg
  • Iron: 0.9mg
  • Sodium: 201mg
  • Calcium: 49mg

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

Preparation

  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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