2 cups of rolled oats.
1 ½ cups of buttermilk or sour milk. (see substitution below)
1 cup of whole grain flour.
½ cup of sugar.
2 medium eggs.
2 tablespoons of vegetable oil (sunflower is best).
1 teaspoon of baking soda.
½ teaspoon of salt.
Raisins (optional).
Soak the oats in the buttermilk overnight.
The next day, preheat your oven to 425°F (220°C).
Add the remaining ingredients and beat thoroughly.
Spoon into lightly greased muffin tins, two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Substitution: BUTTERMILK OR SOUR MILK ; 1 cup = 1 cup plain yogurt OR 1 Tbsp vinegar or lemon juice plus enough milk to equal 1 cup (let stand 5 minutes) OR 1 3/4 tsp cream of tartar plus 1 cup milk