Title: Rolled Oats Muffins
Categories: Bread
Yield: 6 Servings
| 1 1/2 | c | Rolled oats |
| 1/4 | c | Sweetened condensed milk |
| 3/4 | c | Hot water |
| 2 | tb | Corn sirup |
| 2 | | Eggs |
| 1/2 | ts | Salt |
| 3/4 | c | Flour |
| 4 | ts | Baking powder |
| 2 | tb | Cooking oil |
Pour hot water and condensed milk over rolled oats and let stand 1/2 hour.
Add sirup, cooking oil, and beaten egg yolks. Sift flour, measure, and
sift with baking powder and salt. Add to first mixture. Beat only until
smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3
full. Bake in hot oven (425ø F) 20 minutes. 10 servings. The Household
Searchlight - 1941