Overnight Oatmeal Muffins

• 1 cup 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
• 2/3 cup dried blueberries or 2/3 cup golden raisin

1. Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
4. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray.
5. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center.
6. Remove muffins from pans immediately; place on a wire rack.

oats, lowfat buttermilk, whole wheat flour, brown sugar, vegetable oil, baking powder, baking soda, salt, eggs, blueberries

Taken from www.food.com/recipe/overnight-oatmeal-muffins-164184 (may not work)