When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup leftover oatmeal
- 1 cup raisins
- 1 teaspoon vanilla extract
- In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
Originally published as Breakfast Oatmeal Muffins in Country Woman September/October 1993, p33
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