Overnight Oatmeal Muffins

  • 1 C regular oats
  • 2 C low-fat buttermilk
  • 1-2/3 C whole wheat flour
  • 3/4 C packed dark brown sugar
  • 2 Tbs. vegetable oil
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs, slightly beaten
  • 2/3 C dried blueberries
  • Cooking Spray

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350.

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.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 35 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Date Added:January 28, 2007
Source:Cooking Light
Meals:Breakfast, Brunch



2007, 2008
2 Points Each