Recipe - Oat Flour Muffins

2 cup Rolled oats; (not instant)
2 One fourth cup Buttermilk
2 One half cup Unbleached flour
1 teaspoon Salt
1 teaspoon Baking soda

Recipe by: From Celtic Hearths The day before serving, mix the oats with
1One fourth cups of the buttermilk in a bowl. Cover and let stand overnight at
room temperature. Preheat oven to 350 degrees. Lightly grease a baking
sheet and set aside. Sift together the flour, salt and baking soda.
Gradually beat the flour mixture into the oatbuttermilk mixture, adding
remaining buttermilk as you work, to form a soft dough. You may not need to
use the full 2One fourth cups buttermilk. Turn dough out onto a floured surface
and flatten with hands or floured rolling pin so that it forms a circle
about 1 inch thick and 9 to 10inches in diameter. With a sharp knife, cut
into quarters or eighths, as desired, and place on prepared baking sheet.
Bake for 40 minutes, or until browned. Serve warm. Note: These are high in
fiber and low in fat, provided you don't slather th with butter. Delicious
with jam or marmalade. Yield: 8 servings.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip