1 cup rolled oats
1 cup buttermilk (we used skim milk)
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup applesauce
(we added 1 t. cinnamon, 1/2 t. nutmeg, 1 t. vanilla)
DIRECTIONS: Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature (we let the quickoats soak for 1 hour). Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners (they’ll stick to paper, grease the cups). In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar (and spices). Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups. Bake in preheated oven for 30 minutes (20 minutes was plenty!), until a toothpick inserted into center of muffin comes out clean.
(They are sweet, moist, and YUMMY! My kids love them too).