3/4 c. all-purpose flour
3/4 c. whole-wheat flour
1/2 c. rolled oats
1/2 c. packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 cup fruit, chopped if necessary
2 eggs
1/2 c. buttermilk
1/2 c. melted butter

DUTCHY CRUST:

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

In large bowl, mix flours, oats, brown sugar, baking powder, and baking soda. Add fruit, stir to coat. In small bowl, beat eggs with fork; beat in buttermilk and butter. Add to flour mixture; stir just until blended.

Prepare Dutchy Crust: Mix all ingredients until crumbly.

Fill muffin tins 2/3 full, top with Dutchy Crust. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Any fresh or partially thawed frozen fruit can be used -- cranberries, blueberries, bananas, apples, etc.