Cardamom-scented oatmeal muffins with a crunchy streusel topping.

Oatmeal Muffins

2 1/2 cups quick-cooking oats

2 cups all-purpose flour

3 teaspoons baking powder

1/4 cup plus 1 tablespoon granulated sugar

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/2 cup butter or margarine, melted (or vegetable oil)

1 large egg

1 1/2 cups buttermilk

 

Topping:

1/3 cup quick-cooking oats

1/3 cup brown sugar, packed

1/3 cup chopped nuts

1. Heat oven to 400°F (205°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. For muffins, combine oats, flour, baking powder, sugar, salt and cardamom in a medium bowl. Set aside.
3. In a large mixing bowl, combine melted butter, egg and buttermilk, mixing well. Add flour mixture, stirring only until just moistened.
4. In a small bowl combine topping ingredients, mixing well.
5. Fill prepared muffin tin two-thirds full. Sprinkle topping mixture over muffins. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.