Oatmeal Muffins
| Prep Time: 30 min | Serves: 24 |
| Cooking Time: 25 min | Yield: 24 muffins |
Preheat oven to 400 degrees. Freeze extra muffins in freezer bags as soon as they've cooled to room temperature.
Ingredients
- 3 cups Rolled Oats
- 3 cups Buttermilk, Skimmed
- 1 1/2 cups Dried Cranberry
- 3 cups Whole Wheat Flour
- 9 tsp Wheat Germ
- 3 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 3 Eggs, Large
- 3/4 cup Light Brown Sugar
- 1 cup Oil, Canola
- 3 tsp Honey
Directions
1. In first bowl, mix oats, buttermilk and cranberries - set aside to soak for 30 MINUTES.
2. In second bowl, mix together: flour, wheat germ, baking powder, baking soda.
3. In third bowl, mix together: eggs (beaten), brown sugar, oil, honey.
4. Add dry ingredients to egg mixture.
5. Add oat/cranberry mixture to above.
6. Spoon into greased muffin tins and bake 20-35 minutes.