| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Shortening or margarine |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 3/4 |
c |
Rolled oats |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Maple syrup |
| 1 |
tb |
Butter |
| 1/2 |
c |
Icing sugar |
| 1 |
tb |
Maple syrup; or a bit more |
INSTRUCTIONS
GLAZE
Soften the shortening, blend in the sugar and salt; add the flour sifted
with the baking powder and blend with a pastry cutter till the mixture is
crumbly (or use food processor); mix in the rolled oats. Blend the milk and
syrup together in a measuring cup, pour the mixture over the dry
ingredients and stir just enough to moisten. Drop into muffin tins and bake
at 350F for 20 minutes.
While they are baking, combine the glaze ingredients and spread over the
muffins when they come out of the oven and have cooled just a little bit.
Serve them warm.
Source: Muffins and Quick Breads with Schmecks Appeal by Edna Staebler,
page 41
A4GY@JUPITER.SUN.CSD.UNB.CA
(N. WEBBER)
REC.FOOD.RECIPES
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