Breakfast

Overnight Oatmeal Muffins

Darigold Buttermilk is the not so secret ingredient that makes these overnight muffins scrumptious. Top with whipped butter and breakfast is served.

Total Time 40M

Servings 12

Ingredients

Muffins

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup quick-cooking rolled oats
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup Darigold Buttermilk
  • 1/4 cup applesauce
  • 1/4 cup oil
  • 1 egg
  • 1/4 cup raisins (optional, can substitute for dried cranberries)

Whipped Butter

  • 1/2 cup Darigold Butter
  • 2 tablespoons Darigold Milk or Darigold Half and Half (whichever is in the fridge)

Instructions

Muffins

  1. In large bowl, combine all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt.
  2.  Stir in buttermilk, applesauce, oil and egg; mix well.
  3. Fold in raisins.
  4. Cover tightly and refrigerate overnight. Note: If desired, muffins can be baked immediately.
  5. The next morning – Heat oven to 400°F.
  6. Grease 12 muffin cups or line with paper baking cups.
  7.  Fill greased muffin cups 3/4 full.
  8. Bake at 400°F for 18 to 20 minutes or until toothpick inserted in center comes out clean.

Whipped Butter

  1. In small bowl, combine butter and milk; beat at highest speed until light and fluffy. Makes 1 cup.

Tip: Make maple butter by substituting maple flavored syrup for milk.