If you wish to make a traditional muffin recipe in a cast-iron muffin pan, reduce the oven temperature by 25°F to prevent the outside from cooking before the center does.

• Place the oats and the buttermilk in a covered bowl and refrigerate for 6–24 hours. Preheat oven to 400°F. Stir the sugar, eggs, and 2 tablespoons of shortening into the oat mixture. Combine the flour, baking soda, and salt, and then fold into the oat mixture.

• Use the remaining shortening to thoroughly grease each muffin pan cup. Fill the cups two-thirds full with batter. Bake for 20–25 minutes, until an inserted toothpick comes out clean.

• Once the muffins are cooked through, turn them out of the pan immediately and let cool slightly before serving.