Categories: Muffins
      Yield: 5 servings
 
      1 c  Quick-cooking Oats                  1 ts Salt
      1 c  Butter/Sour Milk                  1/3 c  Butter or Regular Margarine
      1 c  Unbleached Flour, Sifted          1/2 c  Brown Sugar, Packed
      1 ts Baking Powder                       1 ea Large Egg
    1/2 ts Baking Soda                    
 
  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.