- 1-1/4 c. rolled oats
- 1 c. buttermilk
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 lg. egg
- 1/4 c. honey
- 1/2 c. butter, melted
- 1/3 c. brown sugar, firmly packed
- 1 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
Combine the oats, buttermilk and spices in a large bowl and let sit for one hour.
Preheat the oven to 350.
Meanwhile, line with mini cupcake papers, a 24-mini muffin tin.
Add all other ingredients to oat mixture, and stir to combine.
Scoop the batter into the muffin tins and bake for about 20 minutes, or until golden brown and firm.
