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 (400Â° F.) for 25 minutes. Makes 12 muffins.