Name: Oatmeal Breakfast Muffins
Yield: Makes 12 muffins.
Cuisine: Quickbreads, Coffee Cakes, Bread
Ingredients: 3/4 cup sifted all-purpose flour; 3/4 teaspoon salt; 1/3 cup sugar; 1 cup quick-cooking oats; 1/4 cup butter or margarine; 2 eggs, lightly beaten; 1/2 cup milk; 1 tablespoon melted butter or margarine; 1/4 cup quick-cooking oats

Share:

Rate this Recipe:

We have a sentimental attachment for these muffins. They were the first we ever made after we went into the inn business. We still make them - and they ‘re still a success.

Ingredients

3/4 cup sifted all-purpose flour

3/4 teaspoon salt

1/3 cup sugar

1 cup quick-cooking oats

1/4 cup butter or margarine

2 eggs, lightly beaten

1/2 cup milk

1 tablespoon melted butter or margarine

1/4 cup quick-cooking oats

Instructions

Sift the flour, baking powder, salt and sugar together. Stir in the 1 cup of oats. Cut in the butter or margarine with a pastry blender. Combine the eggs and milk and add to the dry ingredients, mixing lightly with a fork. Mix only until the ingredients are moistened. Half fill 12- well-greased muffin pan cups. Mix the melted butter or margarine with the ¼ cup of oats. Sprinkle evenly over the muffins. Bake at 400 degrees F for 20-25 minutes.

(When ready for the oven, these muffins may be covered with waxed paper and stored in the refrigerator overnight, to be baked the following morning.)