OVERNIGHT MUFFINS

INGREDIENTS:

3/4 cup Plain Flour
1/2 teas bicarb soda
1/2 teas cinnamon
1/4 cup raw sugar
1/3 cup chopped dates or sultanas/apricot/currants
3/4 cup quick rolled oats
1/4 cup oil
2/3 cup buttermilk (I use milk with 1teas vinegar added if I am out of buttermilk)
1 beaten egg

METHOD:

Sift flour, bicarb soda and cinnamon into a mixing bowl.
Add in the sugar, dates (or whatever you have chosen to use).
Mix well and make a well in the middle.
Add the oil, buttermilk, egg and mix well.
Cover with gladwrap and put into the fridge over night.

Fill greased muffin pans and bake in 210C oven for 15 - 20 mins till golden.

Dust with icing sugar if you like.

Lovely served warm.