Tuesday, April 24, 2007

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:


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!)


ombine 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.


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.

1 comment:

  1. I found you on Preschoolers and Peace. Thanks for the muffin recipe. I hope to try it soon.

    Thank you

    April (www.aprilcurry.blogspot.com


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