This offering is about oatmeal muffins. But let me stop and say a few words about blueberry muffins. My youngest daughter's first job in Tennessee was at Krystal's on Broadway. We had never heard of Krystal or even White Castle, for that matter. They both set their reputation on dinner roll sized hamburgers. In 1987, you could buy an entire meal for a dollar. I fell in love with them and ate until I couldn't stand to see another one.

I never fell out of love with their humongous blueberry muffins. Wow! They were so delicious. My daughter brought one home for me every night she worked. Then, Elizabeth changed jobs. She no longer supplied me with blueberry muffins. We moved on to liking other fast food delicacies and forgot about Krystal's.

Last fall, I remarked to my daughter Anne that I was hungry for a Krystal burger. The next time we were in Halls I had her stop at Krystal's. I ordered a blueberry muffin and was told they didn't make them anymore and hadn't for a long time. I ordered four Krystal burgers. Why, oh why, did they stop making their blueberry muffins?

I have searched for a blueberry muffin recipe that equaled those at Krystal's. I have yet to find one and I have tried a bunch. Everyone has a favorite cornbread recipe. I use Jiffy Mix. Oatmeal muffins are currently my favorite muffin. I hope you like them, too.

BEST EVER OATMEAL MUFFINS
1 cup old fashioned oatmeal (big flakes)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins, optional

Combine oatmeal and buttermilk in large mixing bowl. Let stand 1 hour. Add egg, sugar and oil, stirring well. Combine flour, baking powder, salt and baking soda in medium bowl. Mix well. Add to oatmeal mixture. Stir just until moistened. Stir in raisins. Don't overmix. Spoon into greased muffin cups or into paper liners, filling 3/4 full. Bake at 400 F. for about 18 minutes. Makes 18 muffins.