Oatmeal Muffins

• Nonstick vegetable oil spray
• 2 1/3 cups quick-cooking oats
• 1 cup whole wheat flour
• 1/2 cup chopped pecans (about 2 ounces)
• 1/2 cup (packed) dark brown sugar
• 1/2 cup sugar
• 2 tablespoons natural oat bran
• 2 tablespoons wheat germ
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup boiling water
• 1 1/2 cups fresh or frozen wild blueberries
• Ingredient Info: Natural oat bran can be found at many supermarkets and at natural foods stores.

1. Preheat oven to 375u0b0F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
2. Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

vegetable oil spray, quickcooking oats, whole wheat flour, pecans, brown sugar, sugar, natural oat bran, germ, ground cinnamon, baking soda, salt, buttermilk, canola oil, egg, vanilla, boiling water, blueberries, bran

Taken from www.epicurious.com/recipes/food/views/oatmeal-muffins-361819 (may not work)