Instructions: At least 1 hour before baking, place cornmeal and oats in large bowl; SLOWLY pour in buttermilk; let stand at least 1 hour. When ready to bake; preheat oven to 400. Add egg and brown sugar to oat mixture, mixing well.

Add remaining ingredients; stir until well blended. Spoon batter into greased muffin pan or individual shaped pans; bake 20 minutes for large muffins, 12 to 15 minutes for small muffins.

Makes 12 to 14 muffins.

Treasure Tip: When making these muffins, do not pour the buttermilk in all at once. Cornmeal absorbs liquid slowly. If you pour the liquid in too fast, your muffins could have a gritty texture. The Tampa Tribune, Feb.

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