Overnight Oatmeal Muffins

Now that the weather is cooling off, I’m in the mood to bake! So, I recently made these muffins for breakfast, and they were tasty!

I’m not so good with actually *measuring* ingredients before I’ve had my coffee, so I like the make-ahead aspect of this recipe. The best thing about these muffins is that the majority of the work is done by the fridge, overnight. So, I soaked the oats in the buttermilk overnight, then made another bowl filled with the additional dry ingredients (and left it covered, at room temperature, overnight). All I really had to do in the morning was combine everything (with the eggs, oil, and the blueberries) and pop them in the oven!

This recipe makes LOTS of muffins, so I usually either plan to make half of the recipe (if it’s just for us), or I make the whole recipe if we’ll have visitors (or if I happen to have lots of extra freezer space!).

Overnight Oatmeal Muffins

Overnight Oatmeal Muffins
Adapted from Cooking Light, Aug 2002
Makes 24 muffins

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 canola oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
1/2 tsp cinnamon
Cooking spray

Optional – 1 cup fresh blueberries

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 7 ingredients (flour through cinnamon) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries, if using.

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.

Nutritional info:
Calories: 76.1
Total Fat: 2.2 g
Cholesterol: 17.0 mg
Sodium: 111.2 mg
Total Carbs: 12.0 g
Dietary Fiber: 1.4 g
Protein: 2.9 g

Nutritional info (with blueberries):
Calories 76.3
Total Fat 2.2 g
Cholesterol 16.3 mg
Sodium 106.9 mg
Total Carbohydrate 12.3 g
Dietary Fiber 1.5 g
Protein 2.8 g


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