Overnight Oatmeal Muffins
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Lately, I have been in a bit of a funk. And, there is nothing that cures my ills like baking. With loads of fresh, Michigan blueberries in my fridge, I remembered my favorite muffin recipe.
If you have been reading for awhile, you know that I love EVERYTHING with buttermilk whether pancakes, cakes or muffins. When I first read this recipe, I knew that oats and buttermilk soaking overnight were a foundation for success. And, not only is this recipe moist and flavorful, it is quite healthy, made with all whole wheat flour and almost no fat.
Overnight Oatmeal Muffins
slightly modified from Cooking Light Magazine
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 vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
Optional Additions:
2 ripe, mashed bananas
or 1 1/2 cups fresh blueberries
Dried cranberries and walnuts
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 bananas, blueberries or dried fruit and nuts.
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.
Find a list of baking tips here.
Oooh, those look lovely. What kind of muffin cups do you use? I love the tall, cylindrical shape of them. And this recipe is perfection to me right: I’m cleaning out my cupboards before we move and using up all the random flours and grains found therein. Thanks!
I hate stumpy little muffins and always wish for taller, more parallel sides. So, I started baking them in a popover pan!
wooooohooo sister!! nice shot! a cover money pic if i ever saw one..
These looks absolutely delicious. Nice photo.
You certainly have blueberries on your mind — I was confused by the first item on the optional additions, the 2 ripe, mashed blueberries until I read through the directions and discovered the bananas. Just as well, I can’t eat enough blueberries — more is always better! Lovely looking recipe. Can’t wait to try it.
Gorgeous, tender, delish! I’ve made these muffins twice now, and they are nothing short of heavenly. My changes are to make a 1/2 recipe, add 130 grams of banana and 160 grams of fresh blueberries rendering 15 (smaller) muffins. They are so good I would eat them for dessert!
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