Ingredients
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1 cup quick-cooking oats
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1 cup buttermilk or 1 cup sour milk
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1 cup unbleached flour, Sifted
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup butter or 1/3 cup regular margarine
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1/2 cup brown sugar, Packed
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1/4-1/2 teaspoon cinnamon or 1/4-1/2 teaspoon orange zest
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1 large egg
Instructions
- Combine oats and butter/sour milk in small bowl.
- Mix well and let stand 1 hour.
- Sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside.
- Cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed.
- Add egg; beat until light and fluffy.
- Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
- Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
- Bake in 400 degree F. oven 20 minutes or until golden brown.
- Serve hot with homemade jam or preserves.