1 egg
1 c. buttermilk or sour milk
1/2 c. brown sugar, firmly packed
1/3 c. all vegetable shortening
1 c. sifted flour
1 tsp. baking powder
1 tsp. salt (opt.)
1/2 tsp. baking soda
1 c. quick or old fashioned oats, uncooked
1/2 c. cried apricots, finely chopped

Preheat oven to 400 degrees. Grease 12 medium muffin cups.

In medium bowl beat egg, buttermilk, brown sugar and shortening together. Sift flour, baking powder, salt and soda together. Add dry ingredients, oats and apricots to egg mixture. Stir only until dry ingredients are moistened. Spoon batter into prepared muffin cups, filling 2/3 full. Bake for 20 to 25 minutes until lightly browned. Makes 12 muffins.

To sour milk add 1 tablespoon vinegar to 1 scant cup milk.

Raisins or currants may be used also.