Overnight Oatmeal Muffins Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
• Stir well, cover and let rest in the refrigerator.
• Preheat the oven to 400. Grease the muffin tins.
• Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
• Add the sugar and beat till smooth and well blended.
• Add the buttermilk-oatmeal mixture.
• Add the flour, baking soda, salt and oil.
• Beat till batter is well mixed.
• Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
• Either remove the muffins from the tins and cool on racks or serve hot from the pan.

Steps:

• Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• 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.
• 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.