Overnight Oatmeal Muffins
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
24 mini muffins
- Serves:
- 24
ingredients
- 236.59 ml oats
- 473.18 ml low-fat buttermilk
- 394.39 ml whole wheat flour
- 177.44 ml packed dark brown sugar
- 29.58 ml vegetable oil
- 4.92 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 2 large eggs, lightly beaten
- 157.80 ml dried blueberries or 157.80 ml golden raisin
directions
- Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
- Spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray.
- Bake at 350 degrees 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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RECIPE SUBMITTED BY
I came to love baking just last 2004. And I pretty much self taught. I gather information through the internet and Zaar,w/c helped me a lot. Especially the kind and very helpful posters in the forum. Because of my passsion, i enrolled for a Bakery ARts and Pastry Diploma. And now that i'm done. I'm searching for a job (anyone wants to hire me? :)
I usually collect recipes from zaar, since they're tested (by viewing the comments of the bakers)