Ingredients
2 cups rolled oats
1 1/2 cups buttermilk
1 egg
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon oil
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Pasta roller and cutter for fresh pasta, laminated doughs
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Pasta roller and cutter for fresh pasta, laminated doughs
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The night before, mix the 2 cups of oats with the 1 1/2 cups of buttermilk. Let stand overnight at room temperature. In the morning add beaten egg and oil to the oatmeal and milk mixture. Mix the flour, salt, soda, sugar and baking powder together well. Add to the oatmeal mixture. Beat barely to moisten ingredients. Do not overmix--some lumps are OK. Drop batter from spoon into greased muffin tins to 1/2 - 2/3 full. Bake at 400 degrees about 15-20 minutes till done.