This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

OATMEAL MUFFINS

1 cup rolled oats
1 cup oat bran cereal
1/2 cup unbleached white flour
1 tbsp. baking powder
1/4 tsp. salt
4 tbsp. brown sugar
1/4 to 1/2 cup roughly chopped raw pecans or walnuts
2 eggs
1 cup buttermilk
1/2 cup whole or low-fat milk
2 tbsp. vegetable oil

Preheat oven to 425 degrees. Lightly grease a 12-muffin tin. Mix together dry ingredients, including nuts, in a medium-sized mixing bowl.

In a separate bowl, beat the eggs. Add buttermilk, whole or low-fat milk and oil. Mix together well. Pour liquid ingredients over dry ingredients and, using a spoon, beat together for 20 to 30 seconds, until mixture is thoroughly wet but still lumpy. Do not beat until smooth.

Fill each cup of the muffin tin about three-quarters full. Place in preheated oven and bake for 25 minutes or longer, until the muffins have pulled away form the edges of the tin and are brown on top. Yield: 12 muffins.