Oatmeal Muffins

1-1/4 c. rolled oats
1-1/4 c. buttermilk or plain low-fat yogurt
1 c. unbleached flour
1-1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/2 c. raisins
1 large egg
1/2 c. firmly packed light brown sugar
5 T. unsalted butter, melted

Topping:
1 T. unsalted butter, melted
1 T. firmly packed light brown sugar
3/4 c. rolled oats
1/2 t. cinnamon

Preheat oven to 400. In a large bowl, beat together the oats and buttermilk or yogurt, and let sit 15 minutes. Meanwhile, butter the insides and top of a regular-size (1/3-c.) muffin pan.

In a small bowl, thoroughly combine the flour, baking powder, baking soda, cinnamon, salt, and raisins.

Beat the egg, brown sugar, and melted butter into the oat mixture. Stir in the dry ingredients just until moistened. Spoon the batter into the muffin pan.

Combine the ingredients for the topping and sprinkle some on top of each muffin. Bake 17 minutes or until a knife inserted in the middle of a muffin comes out clean. Let sit 5 minutes before removing from the pan. Serve warm, not hot.

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 65.