1/2 cup margarine
1/2 cup sugar
2 cups Oats (quick or old-fashioned, uncooked)
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon baking soda
2 cups buttermilk*
1 cup raisins
In large mixing bowl, beat margarine and sugar until light and fluffy. Add remaining ingredients, except raisins; mix well. Stir in raisins. Store tightly covered in refrigerator up to 10 days.
To bake any number of fresh muffins, heat oven to 400 degrees F. Line muffin cups with paper baking cups. DO NOT STIR BATTER. Fill prepared muffin cups 3/4 full. Bake 18 to 23 minutes or until light golden brown.
MICROWAVE OVEN DIRECTIONS: Prepare batter as directed above. Line 2 microwaveable muffin cups with paper baking cups; fill 1/2 full. Microwave at HIGH about 1 minute or until top springs back when lightly touched. Cool on counter-top in muffin cups about 3 minutes.
Yields: 18 muffins
*NOTE: To substitute sour milk for buttermilk, place 2 tablespoons vinegar or lemon juice in 2 cup liquid measure; fill with milk to 2-cup line. Let stand 5 minutes.