Enjoy these oat muffins, topped with a crunchy oat streusel, for breakfast or an afternoon snack.

Oat Streusel Muffins

Streusel:
1/3 cup quick or old fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar, firmly packed
3 tablespoons butter

Muffins::
1 1/2 cups all-purpose flour
1 cup quick or old fashioned oats
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract

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. For streusel: In a small bowl, combine oats, flour and brown sugar, mixing well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
3. For muffins: In a large bowl, combine flour, oats, granulated sugar and baking powder, mixing well.
4. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5. Fill muffin cups three fourths full. Sprinkle with reserved streusel, patting gently.
6. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Makes 12 muffins.