Overnight Oatmeal Muffins

from cookbookjunkie.blogspot.com (taken from Cooking Light Annual Recipes 2003 Copyright 2002)

YIELDS: 9 muffins (dark nonstick tin)

COMMENT: sunken top. My mistake! Because instead of using 1 2/3 c whole wheat, i only use 2/3 cup. Not sweet. Taste reminds me of WW Irish Soda Breadthat i made Nov 4, 2005. Texture like oatmeal pudding w/ crusty top. Didn't set because not much flour in it.

CHANGES:
accidentally use 2/3 c ww instead of 1 2/3 c
1/4 c brown sugar = 3/4 c
1/4 c craisins (plumped) = 2/3 c raisins

EQUIPMENT: Mid rack 350º 22min, tests clean slight dome top, but once i removed fr oven, they sunk. I try to bake it again, but it won't set --> i didn't know i made a mistake in the flour at this point

PROCEDURE:
1. Soak the oatmeal overnight
2. Combine all dry; combine egg, oil into oatmeal mixture
3. Sprinkled some dry over plumped raisins (but still no use since it doesn't have enough flour to hold it) so sunk at bottom
4. Combine wet over dry, fold raisins. Batter was very liquidy


RECIPES:
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
¾ 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 I used golden raisins

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 ¼ cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield: 24 muffins Per muffin: 105 cal, 2.3 gms fat, 3.1 gms protein, 19.4 gms carbs, 1.7 gms fiber, 19 mg cholesterol, 201 mg sodium, 49 mg calcium