Oatmeal Cookie Muffins Makes 8 to 9 regular muffins or 1 1/2 to 2 dozen mini-muffins These are delicious for breakfast or with tea in the afternoon. The name stems from the topping, which instead of being crumbly and dry, is chewy and verging on being caramel-like, just like a really good oatmeal cookie. The body of the muffin itself, by contrast, is fine-crumbed and meltingly tender. Two muffins per person (maybe three if you've been either fasting or really well-behaved) is more than enough, as they are rich. And no, I don't know why I couldn't quite make this recipe come out to a dozen muffins. The topping: 1/2 stick (4 ozs.) unsalted butter, room temperature 1/3 cup (1 oz.) rolled "quick" oats 3 Tablespoons (1 oz.) packed brown sugar 2 Tablespoons wheat germ 2 Tablespoons whole wheat flour 1 generous pinch ground clove 1 generous pinch ground cinnamon The muffins: 1/2 cup (2 ozs.) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon freshly ground nutmeg 1/2 stick (4 ozs.) unsalted butter, room temperature 1/3 cup (2 1/4 ozs.) sugar 1 large egg 1/4 cup buttermilk -- Put an oven rack at the upper middle level and preheat the oven to 375°. Place 8 or 9 muffin cups in a muffin tin (or lightly grease mini-muffin tins) and set aside. -- In a small bowl, use a fork to mix together all topping ingredients. The consistency will be thick and crumbly. -- In a separate small mixing bowl, stir together the flour, baking powder, salt, and nutmeg. In a medium bowl, cream together the butter and sugar and beat in the egg. -- Incorporate the flour mixture into the butter mixture. Add the buttermilk and beat briefly. Scrape down the sides of the bowl and beat again just until combined -- do not overbeat. -- Spoon the batter into the muffin cups, dividing it evenly among them. Using a spoon or your fingers, place pieces of the topping mixture on top of each muffin, pressing down gently. You will not cover each muffin top completely. -- Bake the muffins on the upper middle rack at 375° for 15 to 20 minutes, or until they are well-risen and dark golden. Serve warm. Storage Serve warm, or allow to cool completely and then store in an airtight container in the freezer for up to 6 weeks. To serve muffins which have been frozen, allow to thaw at room temperature for about 1 hour before serving, then warm for about 15 minutes in a preheated 300° oven. OTHER BISCUIT, TEA CAKE AND MUFFIN RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!