Breakfast Oatmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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When we were farming and raising our three childrennow all grownoatmeal was the main course for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 cup vegetable oil |
2 eggs, lightly beaten |
1 cup leftover oatmeal |
1 cup raisins |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
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