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Oatmeal Muffins


3/4 cup sifted flour 3 teaspoons Rumford Baking Powder 1/3 cup sugar 3/4 teaspoon salt 1 cup rolled oats 2 eggs, beaten 2/3 cup milk 1/4 cup melted shortening


1. Sift flour, Rumford Baking Powder, sugar and salt together. Add rolled oats. 2. Combine beaten eggs, milk and melted shortening; add to dry ingredients, stirring only until moistened. 3. Use a tablespoon to dip batter into well greased muffin pans and fill 1/2 full. 4. Cover with wax paper and store in refrigerator overnight. Bake the next morning in a hot oven (400 F.) for 25 minutes. Makes 12 muffins.

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