1 c. rolled oats
1 c. buttermilk
1 c. apples, grated
1/2 c. pecans, chopped
3 tbsp. butter
3 tbsp. shortening
1/2 c. brown sugar
1 egg
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

In a large bowl, stir oats into buttermilk; let soak 10 minutes. Add grated apples and pecans; set aside.

In another bowl, cream butter, shortening and brown sugar; beat in egg. Combine with oat mixture. Sift together flour, baking powder, salt, soda and cinnamon and add oat mixture, stirring just until all ingredients are combined. The batter should be very lumpy. Divide batter between 12 well-greased muffin tins and bake in a preheated 400 degree oven for 25 to 30 minutes, or until evenly browned. Remove from tins and serve. Yield: 12 muffins.