My friend, Allison Hall, has an amazing recipe for Always Ready Bran Muffins. I tried it this week using rolled oats in place of the bran and they were a hit.
Always Ready Oat Muffins
3 cups old fashioned rolled oats
1 cup hot water
3/4 cup brown sugar or raw sugar
1/4 cup molasses
1/2 cup butter or coconut oil
21/2 cups whole wheat flour (or gluten free flour blend with xanthan gum)
2 tsp baking soda
1 tsp salt
2 cups sour milk (or milk with 2 Tbs lemon juice–dairy free milk will work too.)
1 cup white chips or dried fruit
Mix oats and hot water. Let stand 5 minutes to soften oats. In a separate bowl, cream butter, sugar, eggs and molasses. Add oat mixture, soda, salt and flour alternating with milk. Store in the fridge up to 4 weeks.
To cook: Fill greased muffin tins or cupcake liners 2/3 full (I use an icecream scoop.) Bake at 400 degrees for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.