From the book Sleep On It<\/u>.<\/p>\n
From the book:<\/p>\n
These muffins are so versatile. Any type of dry ingredient can be mixed into the batter–raisins, dried cranberries, chocolate chips. If fresh fruit is used, do not add it until you are ready to scoop and bake the muffins. Toss 1 cup of the fruit with 1 tablespoon flour, then fold into the mix.<\/i><\/p>\n
1 c flour
\n1 c brown sugar
\n1 c rolled oats
\n1 tsp baking powder
\n.5 tsp salt
\n1 c sour cream (or a combination of sour cream and whole milk to make 1 c)
\n5 tbs butter, melted
\n2 eggs<\/p>\n
In a medium bowl, mix together the flour, sugar, oats, baking powder, and salt. In a separate bowl, combine the sour cream, butter, and eggs; mix well.<\/p>\n
Add the wet ingredients to the dry and stir to blend. Can be refrigerated overnight. (I’ve never done so.)<\/p>\n
The next day, preheat the oven to 375F. Spray a 12-cup muffin pan with Pam w\/ flour. Bake until a toothpick comes out clean, 20 to 30 minutes. Allow to cool for 10 minutes before removing from the pan.<\/p>\n
I can’t believe I’m saying this, since I’m never a “cut back the calories” kinda gal, but I might cut the sugar back a squidge. Especially if adding something sweet like chocolate chips or fruit.<\/p>\n","protected":false},"excerpt":{"rendered":"
From the book Sleep On It. From the book: These muffins are so versatile. Any type of dry ingredient can be mixed into the batter–raisins, dried cranberries, chocolate chips. If fresh fruit is used, do not add it until you are ready to scoop and bake the muffins. Toss 1 cup of the fruit with … <\/p>\n