Oatmeal Berry Muffins

• 2-1/4 cups Quick Cooking Oats
• 1 cup Whole Wheat Flour
• 1/2 cups Coarsely Chopped Pecans
• 1/2 cups Packed Dark Brown Sugar
• 1/4 cups White Granulated Sugar
• 2 Tablespoons Oat Bran
• 2 Tablespoons Wheat Germ
• 2 teaspoons Ground Cinnamon
• 1-1/2 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 cup Low-fat Buttermilk
• 1/2 cups (homemade) Applesauce
• 1 whole Large Egg, Lightly Beaten
• 1 teaspoon Vanilla Extract
• 1-1/3 cup Frozen Mixed Berries (blueberries, Blackberries, And Raspberries), Thawed And Drained

1. Preheat oven to 375u0b0F. Grease 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with vegetable oil or nonstick spray. (Note: If you want a "muffin-top" look to your muffins, make fewer muffins and increase the amount of batter you portion out per muffin. In this case, however, I highly recommend using muffin cup liners to ensure that your muffins will release from the pan! I found that it is nearly impossible to get them out intact unless you run a knife around them to release them from the sides of the pans.)
2. Whisk oats and remaining dry ingredients in large bowl. Add buttermilk, applesauce, egg, and vanilla; stir until dry ingredients are barely moistened, then gently fold in berries. (Note: Be careful not to overwork the batter, otherwise your muffins will come out rubbery.)
3. Divide batter among prepared muffin cups and bake muffins until a toothpick inserted into the center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto a rack; cool. Serve warm or at room temperature.
4. Leftovers are delicious sliced open and toasted!

oats, whole wheat flour, pecans, brown sugar, ubc, oat bran, ground cinnamon, baking soda, salt, buttermilk, applesauce, egg, vanilla, blueberries

Taken from tastykitchen.com/recipes/breads/oatmeal-berry-muffins/ (may not work)