1 1/4 c. flour
1 c. quick-cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. buttermilk
1/4 c. applesauce
1/4 c. oil
1 egg
1/4 c. raisins (optional)

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt. Stir in buttermilk, applesauce, oil, and egg; mix well. Fold in raisins. Cover tightly and refrigerate overnight. (If desired, muffins can be baked immediately.)

Heat oven to 400 degrees. Grease 12 muffin cups or line with paper baking cups. Fill greased muffin cups 3/4 full. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. 12 muffins.

Substitute for buttermilk: 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

This batter may be made ahead and stored in the refrigerator for several days and spooned into muffin cups and baked as needed.