9 ounces quick oats
2 cups buttermilk
½ box light brown sugar
1 ½  sticks margarine or butter, melted & cooled
3 eggs, slightly beaten
6 ounces jar strawberry preserves
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3/4 teaspoon baking soda

Mix together oats and buttermilk in a large bowl.  Sprinkle brown sugar on top and let mixture stand for one hour.

Preheat oven to 400 degrees F.  Grease mini-muffin tins.  Mix melted margarine with eggs and set aside.  Sift together flour, baking powder, salt, and soda.  Mix egg mixture.  Add flour mixture and preserves.  Mix together gently.

Spoon batter into muffin tins and bake 7-10 minutes.  Makes 12 dozen mini-muffins.  These muffins freeze well.
 

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