Whole Wheat & Oat Muffins

The texture of these muffins is wonderful, very fluffy for a whole wheat baked good.  I hope you enjoy!!  (I did have butter on mine, but vanilla yogurt on them after they had cooled was good too)

1 cup quick cooking oats
1 1/4 cup buttermilk
1/2 cup brown sugar
1/4 cup oil
1 egg slightly beaten
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries (I also tested this recipe with 1 cup chopped apples and added 1 tsp cinnamon, very good :))

In large bowl, combine oats with buttermilk and let stand while you are measuring your dry ingredients.

In a small bowl combine whole wheat flour, baking soda and salt (cinnamon too if your using it)

Stir brown sugar, oil & egg into the oat & buttermilk mixture.  Add dry ingreadients, stirring just until combined.  Fold in the blueberries (or apples). 

Spray muffin cups with non-stick spray.  Fill muffin cups about 3/4 full.  Bak at 375 for 20 - 25 minutes or until toothpick inserted in center comes out clean.  Makes 12 muffins.