Make up a double batch and keep it in the fridge for up to four weeks (I can guarantee it won't last that long). It makes oven fresh, warm muffins so easy you can surprise the family with an extra special breakfast in the same time you can set the table, get out the bowls, cereal and milk and sit down.
If you don't have raw sugar, white sugar is fine, or half white, half brown works too. I've even substituted honey for the molasses when I've been out (you can get molasses in the health food aisle of the supermarket and use it to MOO brown sugar as well, it won't go to waste).
Use vegetable oil if you don't have coconut oil (olive oil makes moist muffins, but can leave a heavy taste so half olive oil, half vegetable oil is good).
MOO buttermilk is easy, and cheaper than buying it unless you already have it on your shopping list. Simply take two cups of milk, less two teaspoons. Stir in two teaspoons of lemon juice or white vinegar, let it sit for five minutes and you have your MOOed version of buttermilk.
3 cups rolled oats (not Quick Oats)
1 cup hot water
3/4 cup raw sugar
1/4 cup molasses
1/2 cup coconut oil (or butter)
2-1/2 cups wholemeal flour (or gluten free flour blend with xanthan gum)
2 tsp bicarbonate soda
1 tsp salt
2 cups buttermilk
1 cup dried fruit
Mix oats and hot water. Let stand 5 minutes to soften oats. In a separate bowl, cream coconut oil (or butter), sugar, eggs and molasses. Add oat mixture, bicarb soda, salt and flour alternating with milk. Store, covered, in the fridge up to 4 weeks.
To cook: Fill greased muffin tins or cupcake liners 2/3 full (I use an ice ream scoop.) Bake at 200 degrees Celsius for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.
The beauty of this recipe is that you cook as many as you need and chill remaining batter for next time.