Overnight Oatmeal Muffins

The oats and buttermilk soak overnight, which gives the muffins a creamy, chewy texture.

Ingredients:

• 1 cup rolled oats

• 2 cups buttermilk

• 1 2/3 cups whole wheat pastry flour or almond meal

• 3/4 cup sweetener; sucanat, brown sugar, xylitol or 3 packets of stevia

• 2 T butter, ghee, or vegetable oil ( I often use olive oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 large eggs, slightly beaten

• 2/3 cup dried blueberries, cranberries or fresh or frozen blueberries or raspberries

Here’s How:

The night before baking:

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

2. Mix all dry ingredients in another bowl and set aside until morning.

In the morning:

3. Preheat oven to 350.

4. Beat 2 eggs until smooth. Add to oat/buttermilk mixture, and fold in dry ingredients.

5. Add fruit.

6. Spoon batter (1/2 cup) into 12 greased muffin cups and bake for approximately 15 minutes or until they spring back when touched lightly.

There are 4 grams of fiber and 6 grams of protein in each 200 calorie muffin.