Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
8 hrs
Total Time:
8 hrs 40 mins
Servings:
12
Yield:
1 dozen
Ingredients
Directions
Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
Divide batter evenly into the prepared muffin tin.
Bake in the preheated oven until set and golden brown, 22 to 28 minutes.
Nutrition Facts (per serving)
| 166 | Calories |
| 7g | Fat |
| 25g | Carbs |
| 4g | Protein |
