| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads, Quick |
12 |
Muffins |
INGREDIENTS
| 1 |
c |
Sifted all-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Egg; beaten |
| 1 |
c |
Milk |
INSTRUCTIONS
Sift together flour, baking powder, salt and sugar into bowl. Stir in
oats. Add remaining ingredients; stir only until dry ingredients are
moistened. Fill greased medium-sized muffin cups 2/3 full. Bake in
preheated hot oven (425 F.) about 15 minutes. Serve piping hot.
FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped pitted dates or
nutmeats with the oats.
CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar, 2 teaspoons
all-purpose flour, 1 teaspoon cinnamon and 1 teaspoon melted butter or
margarine. Sprinkle over muffins before baking.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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