Helen refrigerates leftover muffin batter and can make fresh “from-scratch” muffins for snacks or lunch in the time it takes to bake them.
Stir together egg, milk, shortening, and maple sugar. Mix flour, baking powder, and salt together and add to egg mixture. Stir in rolled oats until just blended. Add raisins if desired. Spoon into greased muffin tins and bake at 400 to 425 degrees F for 15 to 20 minutes.