These are some really hearty muffins that my mom used to make for us as kids. Now that I'm a little older I like to make them a little "healthier," so I substitute the buttermilk for a lower fat milk and use a mixture of wheat or oat flour with my regular unbleached all-purpose flour. I like them best when they are warm so I will eat one right away with a pat of "I Can't Believe it's Not Butter." The freeze really well so you can make up a batch and take single ones out as you want them.
1 1/3 cup old fashioned rolled oats
1 1/3 cup buttermilk
1 1/3 cup sifted flower
1/2 cup sugar
2 Tbsp oil
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 whole egg
Combine rolled oats with buttermilk. Let stand 15 minutes.
Combine egg and oil with oat/milk mixture.
All all at once to dry ingredients, stirring until barely moistened.
Fill lightly oil muffin tins 2/3 full. Bake in preheated oven at 400 F for 17-20 minutes.