Rolled Oats Muffins
Yield
10 servingsPrep
25 minCook
20 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rolled oats
|
|
| ¼ | cup |
milk, sweetened condensed
|
|
| ¾ | cup |
water
hot |
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rolled oats
|
|
| 59 | ml |
milk, sweetened condensed
|
|
| 177 | ml |
water
hot |
|
| 3E+1 | ml |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Pour hot water and condensed milk over rolled oats and let stand ½ hour.
Add sirup, cooking oil, and beaten egg yolks.
Sift flour, measure, and sift with baking powder and salt.
Add to first mixture. Beat only until smooth.
Fold in stiffly beaten egg whites.
Fill well-oiled muffin tins ⅔ full.
Bake in hot oven (425 F) 20 minutes.
