Overnight Muffins

Either make up a batch of muffins and let the batter sit in the fridge until morning (works with most muffins that don’t have banana in them), or use this recipe:

 

OVERNIGHT MUFFINS
Adapted from Cooking Light Annual Recipes 2003
Copyright 2002

 

1 c. oats
2 c. buttermilk (or 2 c. milk with 2 T. vinegar mixed in; let sit for 5 min.)
1 2/3 c. flour (I use freshly ground soft white but any will work)
¾ c. brown sugar or Sucanat
2 T. vegetable oil
1 t. baking powder
1 t. baking soda
1 t. salt
2 eggs, lightly beaten
1 c. blueberries, or chocolate chips, or dried fruit, or . . .
2 handfuls nuts, optional (required in this household!)

 

THE NIGHT BEFORE:
Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
Combine flour, Sucanat, baking powder, baking soda, and salt. If using freshly ground flour, refrigerate.

 

IN THE MORNING:
Heat oven to 350.
Mix buttermilk mixture and dry mix together. Add eggs and vegetable oil. Mix.
Fold in fruit, chocolate chips, and/or nuts.
Spoon ¼ c. batter into 24 greased or lined muffin cups.
Bake at 350 for 15 minutes.