These slightly sweet muffins are great fresh out of the oven (mmm, melted butter) or cooled and eaten with or without butter. Since the muffins are more modest in size than that found in most bakeries, I usually have two for breakfast or as a starch accompaniment for dinner. The muffins can been made quickly and I have the ingredients on hand so it does not require me to go to the grocery store to make them unlike some fruit muffins.
1 egg
1 cup buttermilk
1/2 cup brown sugar
1/3 cup margarine
1 cup rolled oats
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Grease the bottom of 16 muffin cups. Beat egg then stir in buttermilk, brown sugar and margarine. Mix in remaining ingredients just until flour is moistened. Fill muffins cups 2/3 full. Bake at 400 Fahrenheit for 20-25 minutes or until light brown.
Note: I only have a 12-muffin tin so I have to bake in two batches. If you use a similar setup, let the muffins cool, remove from tin and grease the cups again before dispensing the remaining batter.
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