1 egg

½ cup brown sugar

1 cup rolled oats, quick or old-fashioned

1 cup buttermilk

1 cup whole wheat flour

½ teaspoon salt

½ teaspoon baking soda

1 ½ teaspoons baking powder

½ cup vegetable oil

½ cup raisins, chopped dates, prunes or apricots; plump by soaking in hot water or fruit juice.

 

Line 12-cup muffin tin with paper cups. Heat oven to 400 degrees. Beat egg in a mixing bowl and stir in brown sugar, oats and buttermilk. Let stand while combining the whole wheat flour, salt, soda and baking powder in a separate container. Add dry ingredients and oil to oat mixture, stirring with spoon just enough to moisten ingredients. Do not overbeat. Stir in fruit. Spoon batter into paper-lined cups, filling generously, and bake 13 to 15 minutes, until pick stuck in center of muffin comes out clean.