1 c. flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 c. oatmeal, uncooked
1 egg, beaten
1 c. milk

TOPPING:

1/3 c. brown sugar
2 tbsp. soft butter
Pecans or walnuts (halves)

Pat topping mixture into greased muffin tin. Arrange 2-3 pecan halves in each.

Sift together flour, sugar, baking powder and salt. Cut in shortening. Blend in oatmeal. Stir in egg and milk. Fill muffin tins 2/3 full. Bake at 425 degrees for 20 minutes. Makes 12-15 muffins.