Title: Arkansas Oatmeal 'n' Brown Sugar Muffins
Categories: Muffins
Yield: 12 Servings
| 1 | c | Whole-wheat flour |
| 1 | c | Raw wheat germ |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | ts | Brown sugar; firmly packed |
| 3 | tb | Butter |
| 1 | lg | Egg |
| 1 | c | Oatmeal; cooked cooled |
| 1 1/3 | c | Milk |
| 1/2 | c | Raisins; optional |
This one if from the War Eagle Mill in Rogers Arkansas; by Miller Zoe
Medlin. Heat oven to 425 degrees. Grease twelve 2 to 21/2 inck muffin-pan
cups. Mix flour, wheat germ, baking powder, salt and sugar in large bowl.
Cut in butter using fingertips. Using wooded spoon or wire whisk, beat egg,
oatmeal and milk in second bowl to blend well. Sitr oatmeal mixture into
flour mixture only until just blended. Quickly fold in raisins, if using.
Spoon batter into prepared muffin-pan cups, generously filling each
three-fourths full. Bake 18 to 20 min. until lightly browned and sharp
knife inserted in center of muffin comes out clean. Makes 12 muffins. P.S.
Remember the secret to making the perfect muffin is to not over mix it,
just enough to blend.