Irish Oatmeal Muffins

From The Breakfast Book by Marion Cunningham, posted for ZWT III. These sound great, though you have to plan ahead. I plan to try these very soon.

• Ready In: 6 hrs 40 mins
• Yields: 24 muffins

Ingredients

• 2  cups buttermilk
• 1  cup rolled oats
• 2  eggs
• 3⁄4 cup dark brown sugar
• 1 2⁄3 cups whole wheat flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  tablespoons  vegetable oil

Directions

1. Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
2. Stir well, cover and let rest in the refrigerator.
3. Preheat the oven to 400. Grease the muffin tins.
4. Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
5. Add the sugar and beat till smooth and well blended.
6. Add the buttermilk-oatmeal mixture.
7. Add the flour, baking soda, salt and oil.
8. Beat till batter is well mixed.
9. Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
10. Either remove the muffins from the tins and cool on racks or serve hot from the pan.