Preheat the oven to 400 degrees F. and grease 14 to 18 muffin cups well. (I grease a whole set of 12 on one pan and then grease the middle 6 on a second pan. This recipes makes 14 to 18 muffins depending on size OR you can do 12 regular sized muffins and about 24 mini muffins.)

In a medium bowl, add the oatmeal and the milk, stir to combine, and set aside.

In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.

Add the eggs and mix well to combine.

Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.

Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.

Place the batter into the prepared pans, filling the cups 1/2 full.

Bake for 20 to 25 minutes or until the centers are cooked through and nothing comes out on a toothpick when you insert it into the center. (Mini muffins will bake in 14 to 16 minutes.)

Remove from the oven and allow to cool for 10 minutes before removing the muffins from the pan to finish cooling on a wire rack (if you leave them in the muffin tin they sweat and the bottoms get soggy).

Enjoy warm or at room temperature.

This recipes freezes well.