1 c. quick cooking rolled oats
1 c. all-purpose flour, sifted
3 tbsp. baking powder
1 egg, well beaten
1 c. milk
1/3 c. sugar
1/2 tsp. salt
1/4 c. salad oil or melted shortening

Combine rolled oats and milk, let stand 15 minutes. Sift flour, sugar, baking powder and salt into bowl. Combine egg, oil and oatmeal mixture. Add all at once to sifted dry ingredients, stirring just to moisten. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes.

Makes 1 dozen muffins. Serve warm with preserves or marmalade.