These are now a standby in my kitchen. The whole family loves them. I usually add banana and/or cinnamon chips. YUMMY!
2 cups rolled oats
2 cups rice milk (or any other)
2 cups whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup unsalted butter, softened
1 cup light brown sugar
In a large bowl stir together oats and rice milk, and allow to sit for 30 minutes.
Prepare muffin baking pan with paper liners and preheat oven to 400 degrees F.
In a medium bowl whisk together dry ingredients-flour, baking powder, salt, cinnamon and nutmeg.
When the oats softened, place oat/milk mixture in a large bowl, add brown sugar and eggs. Mix in butter.
Mix in flour mixture into the oat mixture.
Using a small ice cream scoop (or spoon) divide batter among 24 muffin cups.
Bake for 15-18 minutes, until tops of muffins, become golden brown and the toothpick comes out clean. Let muffins cool a few minutes in the pan before moving them to a cooling rack.