3/4 c. rolled oats
3/4 c. plus 2 tbsp. all-purpose flour
2 tbsp. firmly packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 c. butter
3/4 c. buttermilk
Sugar-cinnamon mixture

Combine first 7 ingredients in mixing bowl and mix well. Cut in butter. Beat 1 egg and buttermilk together and pour over first mixture. Mix only until dry ingredients are moistened. Put 12 (2 1/2 inch paper-lined) foil muffin cups on baking sheet and fill 2/3 full. Sprinkle tops with cinnamon-sugar mixture. Bake in preheated 425 degree oven for 15 to 20 minutes. Serve warm with butter. NOTE: Muffins may be baked in greased muffin tins if desired.