1 cup buttermilk or plain yogurt, thinned with milk
1/2 cup firmly packed light brown sugar
1 large egg
1/2 cup canola oil or butter, melted and cooled
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dried currants or raisins, or 1 cup fresh or frozen berries, or a handful of anything else you think would taste good
1In a large bowl, stir together the oats and buttermilk and let sit about an hour.
2Preheat oven to 400°F and line 12 muffin tins with paper liners.
3Add the egg, brown sugar and oil or butter to the oat mixture and stir well. Add the flour, baking powder, baking soda and salt and stir until almost combined; add any additions you like and stir just until blended.
4Divide the batter evenly among the prepared muffin tins and bake for 20 minutes, or until golden and springy to the touch. Serve warm.