1 c. raw oats, uncooked oatmeal
1 c. buttermilk
1/3 c. shortening (suggested to use part butter)
1/2 c. brown sugar
1 egg
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt

Combine the oats and buttermilk in a bowl and soak for one hour. Cream the shortening and brown sugar. Add the beaten egg. Sift dry ingredients together in a separate bowl. Add the dry ingredients to the creamed mixture and mix well. Then add the soaked oats but only mix until blended. Place in greased muffin pans (or use muffin liners). Bake for 20 to 25 minutes at 400 degrees.