1 stick butter, melted
1 egg, well beaten
1 c. oatmeal
1 c. brown sugar
1 c. buttermilk
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine egg, oatmeal, sugar and buttermilk; add melted butter. In a separate bowl, sift dry ingredients. Add this to buttermilk mixture, a little at a time. Batter can be stored in refrigerator for 2 or 3 days. Bake in muffin tins at 400 degrees for 15 minutes.