1 c Quick-cooking oats
1 c Butter/sour milk
1 c Unbleached flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1/3 c Butter or regular margarine
1/2 c Brown sugar, packed
1 Large egg
Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.