Makes 24 muffins
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup brown sugar, packed (or 1/2 cup Splenda brown sugar blend)
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, cranberries or chopped apricots
1/2 cup walnuts or pecans, chopped
In a medium bowl, combine oats and buttermilk, cover and refrigerate overnight. This allows the oats to absorb the buttermilk for a creamy texture. When ready to bake, preheat oven to 350 degrees. Transfer the buttermilk mixture into a large bowl, then add the flour, sugar, oil, baking powder, baking soda, salt and eggs. Beat with a mixer at medium speed until smooth. Fold in fruit and nuts. Spoon 1/4 cup batter portions into 24-cup baking tin coated with cooking spray or lined with muffin holders. Bake for 15 minutes, or until baked through. Remove muffins from baking tin and place on wire rack to cool.
JODY NYERS, CONWAY