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| 1 Tasse | oats quick-cooking |
| 1 Tasse | Unbleached Flour, Sifted |
| 1/2 Teelöffel | Baking soda |
| 1/3 Tasse | Butter or regular margarine |
| 1 | egg large |
| 1 Tasse | Butter/Sour Milk |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 1/2 Tasse | brown sugar packed |
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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.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
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