It seems I am stuck in the British Isles. Of course, I love recipes from there. Especially from Scotland and Ireland. Here is a great on for you. It takes alittle extra time and planning ahead, but believe me, it is worth it. These are great right out of the oven or even the next day. They freeze well for later use also.
IRISH OATMEAL MUFFINST
hese are best if you allow the oats to soak in the buttermilk overnight.
2 c. Buttermilk
1 c. Oats (NOT the quick cook ones)
3/4 c. dark brown sugar
1 2/3 all-purpose flour
1 t. baking soda
1 t. salt
2 T. vegetable oil
Combine the buttermilk and oats, stir well, cover and refrigerate for at least 6 hours. Preheat oven to 400 degrees F. Grease muffin tin. Put eggs in a bowl and beat until just blended. Add sugar and beat until smooth. Stir in buttermilk/oat mixture. Add flour, soda, salt, cinnamon, and oil. Beat well. Fill muffin tin about 3/4 full and bake for approxiamately 20 minutes. Start testing for doneness after 15 minutes. Makes 24 muffins.