1 c Quick-cooking Oats
1 c Butter/Sour Milk
1 c Unbleached Flour, Sifted
1 ts Baking Powder
1/2 ts Baking Soda
1 ts Salt
1/3 c Butter or Regular Margarine
1/2 c Brown Sugar, Packed
1 ea 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 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.
