1 c. quick oats
1 c. milk
1 c. flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. salad oil

Combine oats and milk; let stand 15 minutes. In separate bowl, combine dry ingredients. Combine egg, oil and oatmeal mixture; stir. Fill greased muffin tins 2/3 full. Bake at 425 degrees about 20 minutes. NOTE: Add 1/2 cup raisins or blueberries for variation or cinnamon and chopped apple. These are quite versatile. Serves 12.