Ingredients
12
12 servings
- •1 cup buttermilk
- •1 cup rolled oats
- •½ cup raisins
- •1 cup whole wheat flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •3 tablespoons wheat germ
- •⅓ cup butter
- •¼ cup packed light brown sugar
- •1 tablespoon honey
- •1 egg
Instructions
- Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
- Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
- Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
- Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
- Divide batter evenly into the prepared muffin tin.
- Bake in the preheated oven until set and golden brown, 22 to 28 minutes.
Nutritional Facts
Per 12 servings
- Calories: 166
- Carbohydrate: 25g
- Fat: 7g
- Fiber: 2g
- Protein: 4g
- Sugar: 11g
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