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Ingredients

2 cups quick-cooking oats 2 cups buttermilk 2 eggs, beaten 1 cup packed brown sugar ½ cup butter, melted 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt

Nutrition Info

146.8 calories carbohydrate: 22.7 g cholesterol: 26.5 mg fat: 5 g fiber: 1 g protein: 3.2 g saturatedFat: 2.8 g servingSize: - sodium: 247.7 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Mix oats and buttermilk in a large bowl, allow to rest for 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
Combine eggs, brown sugar, and butter in a small bowl, stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl, stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

2 dozen muffins

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.