Oatmeal muffins
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quick-cooking Oats |
| 1 | cup | Butter/Sour Milk |
| 1 | cup | Unbleached Flour, Sifted |
| 1 | teaspoon | Baking Powder |
| ½ | teaspoon | Baking Soda |
| 1 | teaspoon | Salt |
| ⅓ | cup | Butter or Regular Margarine |
| ½ | cup | Brown Sugar, Packed |
| 1 | each | Large Egg |
Directions
Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed.
Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2½-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves.
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