MUFFINS:

3/4 c. each white and whole-wheat flour
1/2 c. rolled oats
1/2 c. packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 c. fresh or partially thawed frozen fruit (blueberries, cranberries, chopped apple, etc.)
2 eggs
1/2 c. buttermilk
1/2 c. butter, melted

DUTCHY CRUST:

1/4 c. butter, softened
1/4 c. packed brown sugar
1/4 c. each rolled oats and flour
1 tsp. cinnamon

Mix ingredients for Dutchy Crust until crumbly. Set aside.

Mix flours, oats, sugar, baking powder and baking soda. Add fruit, stir to coat.

In a small bowl, beat eggs, beat in buttermilk and butter. Add to flour mixture; stir just until blended. Fill greased muffin pans 2/3 full; top with Dutchy Crust.

Bake in preheated 400 degree oven 15 to 22 minutes. Can be baked in 9 inch square pan 30 to 35 minutes.