Not too sweet, these nutty muffins complement any soup.

2 3/4 c. rolled oats
2 1/4 c. buttermilk
2/3 c. packed light or dark brown sugar
1 lg. egg plus 1 white
1/4 c. safflower, canola or olive oil (not extra virgin), plus extra for preparing pan
1 c. whole-wheat flour
1 c. all-purpose white flour
1 3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt

Preheat oven to 425 degrees and position rack in the upper third of the oven. Lightly oil 20 muffin cups or spray them with nonstick cooking spray. Sprinkle 1/4 cup oats into muffin cups, tipping pans so that the oats adhere to the sides.

In a large mixing bowl, whisk together buttermilk, sugar, egg, egg white and oil. In a smaller bowl, stir together 2 1/4 cups oats, flours, baking soda, baking powder and salt. Stir the flour mixture into the buttermilk mixture until just combined.

Spoon the batter into muffin cups, filling each almost full. Sprinkle the remaining 1/4 cup oats over the muffin tops. Bake for 10-15 minutes, or until the edges are lightly browned and the tops spring back when touched. (The muffins can be prepared up to 2 weeks ahead and frozen. Reheat frozen muffins, wrapped in foil, in a preheated 325 degree oven for 30 minutes.) 0 Serve warm. Makes 20 muffins.