These buttermilk muffins have a rich and delicate taste and can be frozen for 3 months.
In a large mixing bowl, blend oatmeal and buttermilk and let stand 30 Minutes.
Set the oven rack in the center of the oven. Preheat the oven to 400 ° F.
Add brown sugar, oil and egg to oatmeal mixture and beat vigorously until well blended.
In another bowl, mix flour, baking powder, baking soda and salt and add to oatmeal mixture. Beat until homogeneous not more.
With an ice cream scoop, divide the batter among the muffin cups. Bake 20 Minutes until a toothpick inserted in the center of a muffin comes out clean. Cool 3 minutes before removing from pan and let cool on a rack.