1 C. old-fashioned rolled oats
1 C. buttermilk
1 large egg, beaten lightly
1/2 C. firmly packed light brown sugar
1 stick (1/2 C.) unsalted butter, melted and cooled
1 C. all-purpose flour
1/2 t. salt
1 t. baking powder
1/2 t. baking soda
1/2 C. dried currants
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
Add egg, sugar and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins.