Oatmeal Muffins I
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This makes about 18 moist, rather chewy muffins.

Combine in a bowl and let stand. (If you use old fashioned rolled oats it must stand about a half hour.
If you use quick oats, just let it stand while you mix the other ingredients.)

3 cups buttermilk 1 1/2 cup rolled oats

Beat in:
2 eggs or 1/2 cup Egg Beaters or 3 egg whites or 1 egg and 2 egg whites
2/3 cup brown sugar

Stir together:
1 cup whole wheat flour
1 cup white flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt

Stir in one of the following combinations of ingredients:

1 entire nutmeg, freshly grated

Or:
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/2 cup raisins

or:
grated rind of 1 orange or lemon
1/2 cup currants
For this combination, stir rind into wet ingredients, the currants into dry ingredients.
Sprinkle tops of muffins with cinnamon sugar before baking.

or
2 T lemon juice
grated rind of 2 lemons
1 T poppy seeds
Use 1/2 cup honey instead of brown sugar

or
1 cup blueberries

Stir dry ingredients into the wet ones until just blended.
Spray muffin cups with Pam.
Fill muffin cups nearly full and bake at 400° for 15 to 20 minutes.

For the other recipes from this post see:
Raisin Bran Muffins
Oatmeal Muffins II
Apple Cinnamon Muffins
Orange Coriander Muffins
Aunt Gusty Biscuits
Irish Soda Bread