Oatmeal Muffins (Crouse)
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-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 in a 400℉ (200℃) oven.
