RAISED OATMEAL MUFFINS
I think this recipe comes courtesy of Quaker Oats. It is in my "to try" file, which is growing by epic proportions. NOTE: Prep time includes rising time.
Provided by Sweet PQ
Categories Yeast Breads
Time 2h18m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Soften the yeast in the lukewarm water (it should feel comfortable on your wrist).
- Pour the scalded milk over the shortening, sugar, and salt, stirring until shortening melts. Cool to lukewarm.
- Beat in 1 cup of the flour and the softened yeast. Stir in the oats and remaining flour (the batter will be runny).
- Cover and let rise until double in size, about 1 hour.
- Add the eggs and stir the batter down.
- Coat the muffin tins with cooking spray (or grease). Do NOT use paper liners! Fill the tins 1/2 full and brush the tops with melted margarine.
- Cover and let rise in a warm place until nearly double in size (about 45 minutes.
- Bake in a preheated 400* oven for 18-20 minutes, or until golden. Brush tops with butter and serve warm.
Nutrition Facts : Calories 140.6, Fat 5.6, SaturatedFat 1.6, Cholesterol 19.8, Sodium 209, Carbohydrate 19, Fiber 0.8, Sugar 3.1, Protein 3.4
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