These are a pretty basic muffin, but still very good and would pair nicely with any sort of jam or butter you wanted to spread. I made several changes to the recipe and didn't want to forget what I did, so here is my version from the original recipe found in The Wycliffe International Cookbook.
1 cup sour milk (buttermilk)
1 cup old-fashioned oats
2 eggs, lightly beaten
1/3 cup oil
1 cup flour
1/4 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp baking spice (or just plain cinnamon)
In a large bowl, combine oats and buttermilk. Cover and let soak for one hour.
Preheat oven to 400.
Add eggs and oil to the oat mixture and stir until well mixed. Add flour, brown sugar, salt, baking powder, baking soda, and spice and stir just until everything is moist.
Fill prepared muffin tin. Bake for 17-20 minutes. Tops should be lightly brown. Enjoy!