Oatmeal-Raisin Muffins

1 cup buttermilk
1 cup rolled oats
½ cup golden raisins
½ cup unbleached white flour
½ cup oat flour
1 teaspoon baking powder
½ teaspoon baking soda

¼ teaspoon salt
3 Tablespoons wheat germ
1/3 cup butter, softened
¼ cup packed brown sugar
1 Tablespoon honey
1 egg

In small bowl, combine the buttermilk, oats and raisins and let the mixture stand for about ½ hour.

Meanwhile combine flour, baking powder, baking soda, salt and wheat germ.

In a large mixing bowl, beat butter and the sugar until light and beat in honey and egg.

In alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the dry ingredients.

Divide batter among 12 muffin cups sprayed with Pam.  Bake at 400 degrees for 25-30 minutes

Quick Cottage Oat Biscuits

2 cups unbleached white flour
(or ½ white ½ other flour such as rice flour)

1 cup oat flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons baking powder

½ teaspoon baking soda
½ teaspoon cream of tartar
¼ cup butter
2 eggs, beaten well
1 ½ cup low-fat cottage cheese

 In a large bowl, combine the white flour, oat flour, sugar, salt, baking powder, baking soda and cream of tartar.

Work in the butter to flour mixture.

Combine beaten eggs and cottage cheese, add to the flour mixture and work with hands until ingredients are well mixed.

Knead dough for 1-2 minutes

Divide into three parts.  Working with one part at a time, roll the dough out on floured board and cut into biscuits.

Place dough on cookie sheets and bake at 425 for 10-12 minutes.