Overnight Oatmeal Muffins

• 1/2 c. unbleached white flour
• 1/2 c. whole wheat flour
• 1/4 c. oat bran
• 1 c. rolled oats
• 1/3 c. brown sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 3/4 c. buttermilk
• 1/4 c. safflower oil
• 1 egg
• 1/2 c. apricots, pureed
• 1/2 c. seedless raisins

1. In a mixing bowl, combine flours, oat bran, rolled oats, brown sugar, baking powder, soda, cinnamon, salt, buttermilk, safflower oil, egg and apricots. Stir in raisins. Cover and refrigerate overnight, or bake at once. Fill paper-lined muffin cups 3/4 full with batter. Bake at 400u0b0 20-25 minutes, or until toothpick inserted into center comes out dry. Remove muffins from tins and cool on wire racks. Makes 14 servings.

unbleached white flour, whole wheat flour, bran, rolled oats, brown sugar, baking powder, baking soda, cinnamon, salt, buttermilk, safflower oil, egg, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72435 (may not work)