| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins, Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Quick oats |
| 1 |
tb |
Lemon juice to sour milk |
| 1 |
c |
Milk, less 1 tbsp |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Brown sugar |
| 1 |
|
Egg, lightly beaten |
| 1/4 |
c |
Melted margarine |
| 1 |
c |
Blueberries or cranberries* |
INSTRUCTIONS
* Frozen berries mixed in without thawing.
1. Add milk to lemon juice in 4 cup measure. Let stand, combine oats. 2.
Combine flour, baking powder, baking soda, salt and brown sugar in mixing
bowl, stir well. 3. Add egg and melted butter to oat mixture. Mix well. 4.
Add oat mixture all at once to dry ingredients. Stir just until all
ingredients are moistened. Gently fold in blueberries. 5. Fill prepared
muffin cups 3/4 full. Bake at 400F for 20 min or until top springs back
and is lightly browned.
Adapted from Homemaker's Magazine Oct 1990 Shared by Elizabeth Rodier
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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