Categories: Breakfast, Breads, Muffins 
      Yield: 5 servings 
  
      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.