red wheat, freshly ground this morning
If you have enough foresight to think about the morning's breakfast the night before*--which I do, especially when I'm pregnant--then you should make these. Not just because they are pure goodness in a few bites, but they are seriously warm and undeniably moist and tender--just what winter mornings call for. Use any dried fruit or none at all. Slather them with butter and marionberry jam, or nothing at all. They'll let you have them your way.
I served them to my parents this morning and added a cinnamon sugar coating before baking. The kids got shiny sparkly colored sprinkles on theirs. Everyone is a winner when you plan ahead--you can quote me on that.
Overnight Oatmeal Muffins
1 cup regular oats
2 cups 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 baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries (I most often use cranberries and always more than 2/3 cup)
*Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
Preheat oven to 350 degrees.
Add flour through fruit. Stir well to combine. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 for 15-17 minutes or until muffins spring back when touched slightly in center. Remove from pans immediately, place on a wire rack.
Use the second trimester's burst of energy to enjoy cooking because it will be about a year after that before you think of picking it up regularly again. Enjoy!