OVERNIGHT OATMEAL MUFFINS

As the weather  turns cooler, comfort foods are in order.  These muffins are good on their own as a breakfast muffin.  But frosting them with white chocolate cream cheese frosting  makes them even better as a dessert muffin.  I used jumbo red flame raisins and a Ghiradelli white chocolate bar*, chopped in the muffin, but you could also use Craisins or chocolate chips.  Most, flavorful and not spicy, these muffins are a treat and freeze beautifully.

Note:  Do not substitute white chocolate chips for the chopped bar, as the ingredients are not the same.  Read the label and you will see that the bar is better quality.

Overnight Oatmeal Muffins Adapted from Pillsbury Rating:  9 out of 10 PRINTABLE PAGE

INGREDIENTS:  3/4 cup bread flour, lightly spooned and swept 1/2 cup white whole wheat flour, lightly spooned and swept 1 cup quick (1-minute) oats 1/3 cup brown sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. sea salt 3/4 cup buttermilk (or 3/4 cup sweet milk + 1-1/2 tsp. vinegar) 1/4 cup applesauce 1/4 cup vegetable oil 1 large egg 1/4 cup jumbo red flame raisins 1 oz. (about 1/4 cup) chopped white chocolate bar (Ghiradelli, but do not use chips) In large bowl, combine flours, oats, sugar, baking powder, baking soda, cinnamon and salt.  Stir in milk, applesauce, oil and egg; mix well.  Fold in raisins and chocolate.  Cover tightly and refrigerate overnight.  (If desired, muffins can be baked immediately.) Heat oven to 425F.  Grease 12 muffin cups or line with paper baking cups.  Fill muffin cups 3/4 full.  Place in oven; close door; reduce heat immediately to 350F.  Bake 15-17 minutes, or until toothpick inserted in center returns with just a few crumbs.  Serve warm as is, or cool completely and frost with white chocolate cream cheese frosting.  Yield:  12 muffins