Yield: 5 servings
|1 cup||Quick-cooking Oats|
|1 cup||Butter/Sour Milk|
|1 cup||Unbleached Flour, Sifted|
|1 teaspoon||Baking Powder|
|½ teaspoon||Baking Soda|
|⅓ cup||Butter or Regular Margarine|
|½ cup||Brown Sugar, Packed|
|1 each||Large Egg|
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; set aside. Cream together butter and brown sugar 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 2½-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.