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Overnight Oatmeal Muffins (Stage 7)
INGREDIENTS:
  • - 1 cup regular oats
  • - 2 cups low-fat buttermilk
  • - 1 2/3 cups whole wheat flour
  • - 3/4 cup packed dark brown sugar
  • - 2 tablespoons vegetable oil
  • - 1 teaspoon baking powder
  • - 1 teaspoon cinnamon
  • - ½ teaspoon nutmeg
  • - 1 teaspoon baking soda
  • - 1 teaspoon salt
  • - 2 large eggs, lightly beaten
  • - 1 1/2 cups fresh or frozen (thawed) blueberries
  • - Cooking spray

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight. Next day - preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 8 ingredients (brown sugar through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Calories 100; Carbohydrates 18g; Fat 2g; Protein 3g; Serving Size 1 muffin; Recipe Yield 24 servings

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