Preheat oven to
Lightly grease a 12-cup muffin pan with cooking
Place oats in a
bowl and pour boiling water over them; let stand 2 minutes.
Combine flour, baking powder, baking soda, cinnamon and salt in medium
bowl; set aside.
Combine eggs, milk, corn syrup, sugar and canola
oil, whisk well, add oats;
mix until blended. Stir in flour mixture, blend well. Stir
Pour batter into prepared muffin cups, fill ¾ full. If desired, sprinkle tops with a few
oats. Bake for 20-25 minutes or until lightly browned and toothpick
inserted comes out clean. Cool in pan 5 minutes, then remove to wire rack to
cool completely. Store in an airtight
container for up to 3 days.