Oats 'N Wheat Blueberry Muffins

• 1 c. quick cooking rolled oats
• 1 1/4 c. buttermilk
• 1/2 c. honey
• 1/4 c. oil
• 1 egg, slightly beaten
• 1 1/2 c. whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. fresh blueberries or frozen blueberries (without liquid), thawed

1. In a large bowl, combine rolled oats and buttermilk.
2. Mix well.
3. Let stand 5 minutes.
4. Heat oven to 375u0b0.
5. Grease 12 muffin cups or line with paper baking cups. Stir honey, oil and egg into rolled oats mixture.
6. Mix well. Lightly spoon flour into measuring cup and level off.
7. In a small bowl, combine whole wheat flour, baking soda and salt. Blend well. Add to rolled oats mixture; stir just until dry ingredients are moistened.
8. Fold in blueberries. Fill greased muffin cups about 3/4 full. Bake at 375u0b0 for about 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Makes 12 muffins.

oats, buttermilk, honey, oil, egg, whole wheat flour, baking soda, salt, fresh blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306705 (may not work)