Microwave Oatmeal Muffins Recipe

• 2 Large eggs
• 2/3 c. brown sugar, packed
• 1/2 c. vegetable oil
• 1/2 c. buttermilk or possibly sour lowfat milk
• 1 c. all-purpose flour
• 2/3 c. quick-cooking oats
• 1 teaspoon baking pwdr
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. In small mixing bowl, beat Large eggs.
2. Beat in brown sugar, oil, and buttermilk.
3. Stir in, till just moistened, remaining ingredients except for topping ingredients.
4. Spoon batter into 6 paper-lined custard c. or possibly microproof muffin pan; fill about half full.
5. Top with muffin with about 1/4 tsp.
6. brown sugar, 1/2 tsp.
7. nuts, and a sprinkle of nutmeg.
8. Cook on high (maximum power) 2 to 3 min, or possibly till muffins are no longer doughy.
9. Repeat twice.
10. (Batter may be stored in refrigerator up to 1 week.
11. Let come to room temperature, then cook as directed.)
12. 18 muffins.

eggs, brown sugar, vegetable oil, buttermilk, flour, quickcooking oats, baking pwdr, baking soda, salt

Taken from cookeatshare.com/recipes/microwave-oatmeal-muffins-34922 (may not work)