Overnight Oatmeal 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


  • 1/2 cup Darigold Butter
  • 2 tablespoons Darigold Milk or Darigold Half and Half


Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt. Stir in buttermilk, applesauce, oil and egg; mix well. Fold in raisins. Cover tightly and refrigerate overnight. If desired, muffins can be baked immediately.

Heat oven to 400°F. Grease 12 muffin cups or line with paper baking cups. Fill greased muffin cups 3/4 full. Bake at 400°F for 18 to 20 minutes or until toothpick inserted in center comes out clean.

For 1 cup Whipped Butter:
In small bowl, combine butter and milk; beat at highest speed until light and fluffy. Make MAPLE BUTTER by substituting maple flavored syrup for milk.


Makes 12 muffins.