Sunday, February 26, 2006

Awesome muffins

Overnight Oatmeal Muffins
Cooking Light Annual Recipes 2003
Copyright 2002

1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
¾ cup packed dark brown sugar
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 I used golden raisins

1. Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
4. Spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield: 24 muffins Per muffin: 105 cal, 2.3 gms fat, 3.1 gms protein,
19.4 gms carbs, 1.7 gms fiber, 19 mg cholesterol, 201 mg sodium, 49 mg calcium

I'm on sort of a muffin kick, having made my Apple Oat Bran Muffins the past two weeks but I thought it was time for a change. These Overnight Oatmeal Muffins were great. They're lighter and smoother than the Apple Oat Bran muffins. They don't have much sugar but the raisins I used added a lot of sweetness. The streaks you see in the picture are from the dark brown sugar. I've been having some lumping problems with my current bag.

I only made a half batch of these to see what they were like and they're disappearing quickly. My son and my husband have been enjoying them too. This recipe is definitely a keeper.

I received a gift subscription to Cooking Light back in 2002. I've kept the issues all this time but they were difficult to sort through so I broke down and ordered the book - used, but still almost $10. The book doesn't include as many pictures, which is disappointing, but it's a trade-off for having all the recipes in one place. I actually like this book better than the Best of Cooking Light. I did get really confused trying to find this book since I didn't realize it at first, but everytime I tried to look inside this book on Amazon it would actually show me a different year's version and I couldn't figure out why none of the books had the 2002 recipes (and why call it the 2003 recipes, when they were in the 2o02 magazines??)

Question of the Day:Do you hold onto old magazines?


The Cookbook Junkie said...

I used to have trouble letting go of old magazines but I found that I hardly ever looked back through them so I started throwing them out more easily. I don't buy cooking magazines just because I know I wouldn't be able to throw those out.

Heather said...

I do hold onto my cooking magazines, but my Fitness, Oprah, Shape and BHG go to the recycle bin as soon as I have read them. I do often tear out things that I may want to see again. I do however figure that most things these days are on the internet if I really need them again!

These muffins look great! I will have to try them.

Cyndi said...

Nope. I copy recipes from cooking magazines, and cut out scrapbook layouts I like from scrapbooking magazines. Seldom does a magazine last longer than two months in my house. I just started subscribing to Cooking Light; I'll take some time to go through and save recipes I think I'll use.

~~my~~ said...

I made this muffin just know, and i accidentally add only 2/3 c of whole wheat flour! That made my bread unset and looks undone like oatmeal pudding. But i like it coz its healthy, i have to try this again..and with the exact amount of flour this time! Ü

~~my~~ said...

UPDATE: i use the right amount of flour, but i still get the flattend center eventhough the tester's clean after 25min. I use liners and the muffins sticks to it real bad. But I love the texture and taste of these. Very healthy too

~~my~~ said...

here's the pictures i took:

The Cookbook Junkie said...

I'm glad you tried these. Strange how different they look from mine.
I wonder if your oven temp is off? 350 is low for muffins to begin with, usually muffins are baked at 400 degrees. My oven tends to run a bit hot so that may have saved me.

I did re-check the recipe and I didn't make any typos.