2 eggs
2/3 c. brown sugar, packed
1/2 c. vegetable oil
1/2 c. buttermilk or sour milk
1 c. all-purpose flour
2/3 c. quick-cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

TOPPING:

4 to 5 tsp. brown sugar
3 tbsp. chopped nuts
Nutmeg

In small mixing bowl, beat eggs. Beat in brown sugar, oil, and buttermilk. Stir in, until just moistened, remaining ingredients except for topping ingredients. Spoon batter into 6 paper-lined custard cups or microproof muffin pan; fill about half full.

Top with muffin with about 1/4 teaspoon brown sugar, 1/2 teaspoon nuts, and a sprinkle of nutmeg. Cook on high (maximum power) 2 to 3 minutes, or until muffins are no longer doughy. Repeat twice. (Batter may be stored in refrigerator up to 1 week. Let come to room temperature, then cook as directed.) 18 muffins.