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                                                                  Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.

                                                                  Ingredients
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 2/3 cup whole wheat flour
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup dried blueberries
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour 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.
                                                                  Yields: 24servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

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