2 c. buttermilk
1 c. rolled oats
2 lg. eggs
3/4 c. packed brown sugar
1 2/3 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
2 tbsp. vegetable oil

In a bowl stir together the buttermilk and the oats and let the mixture stand covered and chilled for at least 6 hours or overnight. In a large bowl whisk together the eggs and brown sugar until the mixture is smooth, whisk in the buttermilk mixture until well combined. Stir in the flour, baking soda, salt and oil until the batter is just combined. Divide the batter among 24 buttered muffin cups. Bake in the middle of a preheated 400 degree oven for 15 to 20 minutes. cool on racks. Makes 24.