1 c. buttermilk
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter, softened
1 egg
1 c. rolled oats
1 tsp. baking powder
2 tbsp. wheat germ
1/2 c. raisins
1/4 c. light brown sugar
1 tbsp. honey

Pour buttermilk over oats and let stand until milk is absorbed (1/2 hour). Preheat oven to 400 degrees. Mix flour with baking powder, soda and salt. Add wheat germ and raisins, mix well. Cream butter with sugar until light and fluffy. Beat in egg and honey with wooden spoon. Using fork add flour mixture alternately with oat mixture, stirring only until dry ingredients are moistened. Do not beat. Batter will be lumpy. Quickly scoop batter into muffin pan cups. Cook until muffins have a light brown texture. Makes 10.