Oatmeal Muffins II

• 1 cup quick-cooking oats
• 1 cup buttermilk or 1 cup sour milk
• 1 cup unbleached flour, Sifted
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 13 cup butter or 13 cup regular margarine
• 12 cup brown sugar, Packed
• 1 large egg
• 14-12 teaspoon cinnamon (optional) or 14-12 teaspoon orange zest (optional)

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

oats, buttermilk, unbleached flour, baking powder, baking soda, salt, butter, brown sugar, egg, cinnamon

Taken from www.food.com/recipe/oatmeal-muffins-ii-6959 (may not work)