Tender and moist banana, nut and oat muffins.

Oat Banana Muffins

1 1/2 cups all-purpose flour
1 cup quick or old fashioned oats
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup mashed ripe bananas (about 3 medium)
5 tablespoons butter, melted
1/2 cup milk
1 large egg, lightly beaten

1. Heat oven to 400°F (205°C). Line twelve medium muffin cups with paper baking cups or grease bottoms only with vegetable shortening.
2. Combine flour, oats, sugar, nuts, baking powder and baking soda in a large bowl, mixing well.
3. Combine bananas, margarine, milk and eggs in a medium bowl, mixing well. Add to dry Ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
4. Fill muffin cups three fourths full.
5. Bake 17 to 19 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Makes 1 dozen muffins.