Oatmeal Muffins
Yield
14 muffinsPrep
20 minCook
25 minReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
oatmeal
|
|
| 1 ½ | cups |
sour milk
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
oatmeal
|
|
| 355 | ml |
sour milk
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
Directions
Soak oatmeal in sour milk overnight.
In morning add the other ingredients.
Chopped dates or raisins may be added.
Bake 25 minutes. Makes 14 muffins.
Assume hot oven 400 to 450 F.
