Pour milk over oatmeal and let stand 1 hour.
Add egg to oatmeal and milk.
Mix the dry ingredients.
Cut in the shortening.
Combine oatmeal mixture with the dry ingredients.
Fill muffin tins 2/3 full.
Bake 20-25 min. at 375-400 degrees.
Batter can be prepared ahead of time and kept in refrigerator.