Recipe: Upper Crust Bakery Oatmeal Muffins (using whole wheat flour)

UPPER CRUST BAKERY'S OATMEAL MUFFINS

1 1/3 cups old fashioned oats, uncooked
1 1/3 cups buttermilk
3 eggs, lightly beaten
1/3 cup light brown sugar
1/3 cup canola oil
2/3 cup all-purpose flour, sifted
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder

Preheat oven to 400 degrees F. Lightly grease standard size muffin cups.

Place oats and buttermilk in a bowl and stir to combine. Add beaten eggs to that mixture and mix well with a spoon. Add brown sugar and oil to the mixture. Stir well, making sure that clumps of sugar are dissolved.

In a separate bowl sift the dry ingredients together. Turn the oatmeal mixture into the dry ingredients and stir only to dampen them. Do not over mix. (These muffins will dome better if final mixture sits for about 15 minutes or so before filling muffin cups.) Divide batter between prepared muffin pan cups.

Bake for 20-25 minutes or until a light to medium golden brown. Turn baked muffins onto a wire rack and cool.

Makes 11 or 12 muffins
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