Overnight Oatmeal Muffins

This is a recipe I really like from Cooking Light Magazine. By soaking the oats the muffins get a much lighter texture than other oatmeal muffins.

1 cup regular oats (I use quick oats and the muffins turn out fine)
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 (butter flavour, preferably)

1. Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Place buttermilk/oat mixture and remaining ingredients, minus the blueberries and cooking spray, in a large bowl, mix well. Fold in blueberries.
4. Spoon approx 1/4 cup batter into each of 24 muffin cups that have been coated with cooking spray. Bake at 350 for 15 minutes or until muffins spring back when touched lightly in the center. Remove from muffin pans immediately and cool on wire rack.

I have made these with frozen blueberries and they are tasty. Do not thaw before adding to the batter. Chopped apple or mini chocolate chips would be good additions as well as any chopped dried fruit.

Makes 24 muffins
Per muffin: 105 cal; 2.2g fat; 3.1g prot; 19.4g carbs; 1.7g fib;19mg chol; 201g sod
2 points