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.
INGREDIENTS | SERVES 12–18 MUFFINS
2 cups rolled oats
1½ cups buttermilk
½ cup sugar
2 large eggs
4 tablespoons shortening or butter,
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
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.