Title: Oatmeal Muffins
Categories: Bread
Yield: 5 Servings
| 1 | c | Quick-cooking oats |
| 1 | c | Unbleached flour, sifted |
| 1/2 | ts | Baking soda |
| 1/3 | c | Butter or regular margarine |
| 1 | | Large egg |
| 1 | c | Butter/sour milk |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | Brown sugar, packed |
Combine oats and butter/sour milk in small bowl. Mix well and let stand 1
hour. Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer
at medium speed. Add egg; beat until light and fluffy. Add dry ingredients
alterantely with oat mixture to creamed mixture, blending well after each
addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.