Canadian Oatmeal Muffins

I am calling these Canadian because the recipe comes from that quintessential Canadian chef, Madame Benoit. (See post dated December 9th, 2009: Canada's Julia Child).

Ingredients:
- 1 and 1/2 cups of buttermilk
- 1 cup of old-fashioned rolled oats (not 'instant')
- 4 tablespoons of melted butter
- a pinch of mace (if you don't have mace, use a pinch of nutmeg or cinnamon)
- 1 egg, beaten
- 1/2 cup of honey
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of soda
- 1/4 teaspoon of salt

Preheat your oven to 400 degrees F. Pour the milk over the oats and let stand for 30 minutes. Mix the butter, honey, mace and egg in a bowl; then add the oatmeal mixture and mix again. Sift the remaining ingredients together and add to the liquid ingredients, stirring just until everything is combined. (Do not over stir). Grease a muffin tin (or fill the tin with paper muffin cups) and fill the cups 2/3 full with batter. Bake for 12-15 minutes. The yield is 8-12 muffins depending on the size of your muffin cups. Serve warm with honey-butter.

Editorial Note: My sister P. sent me this recipe. She says the muffins keep well in a covered container.