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So, I am not proud of myself. I made these muffins and then I ate one, you know for taste-testing purposes. And then when I realized they were totally delicious, kind of like a pancake in muffin form, I had another one. You know, just to make sure my taste buds weren’t lying the first time. And then Wyatt went down for his nap and I was all “I deserve a treat for keeping my kid alive until after lunch” so I ate another muffin. Then after dinner I totally needed something a little sweet. You know, obviously. So I had another one.
One day. Four muffins. My belly.
Anyway, all I’m saying is that these things are yummy. And I have no self-control.
Overnight Chocolate Chip Oat Muffins
Adapted from this recipe
- 1 cup old fashioned oats
- 1 cup buttermilk (I used 1 cup of water mixed with 4 tablespoons of buttermilk powder)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup light brown sugar
- 1 egg, beaten
- 1/4 cup butter, melted
- 1 cup mini chocolate chips (or other mix-in of your choosing)
- Mix the oats and buttermilk in a bowl, cover, and leave in your fridge overnight
- In the morning, remove the oat and buttermilk mixture from the fridge and allow to come to room temperature (mine wasn’t quite room temperature and it turned out great anyway)
- Preheat oven to 400 degrees and line a muffin tin with paper cups, or grease with nonstick spray
- Once the oats are room temperature-ish, mix in the remaining ingredients just until everything is moistened. You don’t want to over mix!
- Fill the muffin cups 2/3 full with the batter and bake for 13-15 minutes. This recipe yields about 12 muffins.
They’re so easy and so delicious. I think I’m going to get crazy and try it with dried cranberries next!
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