Oatmeal Muffins

Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners. Set aside.

In a large bowl, combine the rolled oats (or uncooked oatmeal) with buttermilk or milk and let the mixture soak so the oats soften slightly.

In a separate bowl, whisk together the flour, baking mix, baking powder, baking soda, salt, cinnamon, and packed brown sugar until evenly combined.

Add the eggs, vegetable oil or melted margarine to the soaked oat mixture and stir well to combine.

Fold the dry ingredients into the wet oat mixture, stirring just until combined. Be careful not to overmix, as this will result in dense muffins.

Gently fold in any desired add-ins such as diced apple, raisins, or shredded coconut until evenly distributed throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Optionally, sprinkle a little brown sugar or oats on top for a decorative finish.

Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack.