Bread Recipes

Oatmeal Muffins
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Author Connie Burhop - Oxford Junction, IA
Ingredients
  • 1 cup quick cooking oatmeal
  • 1 cup Swiss Valley buttermilk or sour cream
  • 1 large egg
  • 1/2 brown sugar
  • 1 cup flour
  • 1 tsp salt
  • 1tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup shortening


Directions
Soak quick cooking oatmeal in Swiss Valley Farms buttermilk or sour cream for 1 hour. Then beat in egg, well beaten. Stir in brown sugar (packed). Sift together flour, salt, baking powder, baking soda. Stir into oatmeal mixture, then stir in shortening, melted and cooled (part butter adds flavor). Spoon into greased muffin pan, filling each cup about 2/3 full. Bake about 20 minutes in 400° F oven. Makes 12 medium-size muffins.
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