Buttermilk Oatmeal Muffins

Oatmeal pancakes have become a staple in our home over the past couple of years.  These muffins are basically the deliciousness of those pancakes in a handheld muffin form.  While the muffins don't grace our table as often as the pancakes, it's nice to change things up a little once a while.  I love these with a generous slather of strawberry jam.

Buttermilk Oatmeal Muffins
Yield: about 20 muffins
Ingredients:
2 cups quick oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted and slightly cooled
2 cups flour (I use a combination of white whole wheat and all-purpose)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Directions:
1. In a large bowl, soak oats in the buttermilk for 15 minutes.

2. Preheat oven to 400 degrees.  Line muffin tins with paper liners or grease with cooking spray.

3. Stir the eggs, sugar and melted butter into the oatmeal/buttermilk mixture.  Add the flour, baking powder, baking soda and salt.  Stir until just moistened.

4. Fill the muffin cups three-fourths full.  Bake for 13-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Source: adapted from a recipe I found years ago on allrecipes.com--I can no longer find the link to the original recipe, but this one is very similar