Oatmeal-Brown Sugar Muffins

I woke up yesterday morning with Muffin-Mind muffins on my mind.  (Okay, I'm a dork- I get it!)  I've had a penchant for cooking with oatmeal lately, so I found a tasty-looking oatmeal muffin recipe and got to work.  These babies really hit the spot!  They had the slightest hint of brown sugar flavor and kept me full all morning long.

I sprung for a mix-in of dried blueberries and pecans, but you can choose anything your little heart desires.  Even chocolate.  (I won't tell!)

Adapted from Allrecipes
Makes 12 muffins

Note about cook time:  I checked my muffins after 14 minutes, and they were done.  I've left the original cook time in the recipe (in case my oven was running too hot), but you may want to check them early.

INGREDIENTS
1 cup quick-cooking oats
1 cup buttermilk
1/2 cup packed brown sugar
1 egg, beaten
1/4 cup vegetable oil
1/2 cup mix-in of your choice, optional
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS
1.  Preheat oven to 400 degrees.  In a medium bowl, combine oats, milk, and brown sugar.  Let stand for 15 minutes. Stir in egg, oil, and mix-in. 
2.  In a separate bowl, combine flour, baking powder, baking soda and salt.  Stir into oat mixture until just moistened.  
3.  Fill a greased muffin tin or paper-lined muffin cups three-fourths full. 
4.  Bake until a toothpick inserted into the center of a muffin comes out clean, about 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.