2 eggs
1/2 c. brown sugar
1/2 c. cooking oil
1/2 c. buttermilk or sour milk
1 c. all-purpose flour
2/3 c. quick cooking oatmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Beat eggs. Then beat in sugar, oil and buttermilk. Stir in remaining ingredients until just moistened. Spoon batter into paper lined microwave muffin pan or custard cups, filling half full. Microwave until no longer doughy, rotating cups once. One muffin - 30 seconds; 2 muffins - 1 minute; 6 muffins - 1 1/2 to 2 1/2 minutes. Makes 16 muffins. Batter can be stored up to a week in refrigerator. Top may be sprinkled with brown sugar, nuts and nutmeg.