| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dozen01 |
1 |
servings |
INGREDIENTS
| 1 |
|
/14 cups boiling water |
| 1 |
c |
Uncooked instant rolled oats |
| 1/2 |
c |
Butter at room temperature; (1 stick) |
| 1 |
c |
White sugar |
| 1 |
c |
Brown sugar |
| 2 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Millet |
INSTRUCTIONS
Preheat the oven to 350. Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand
20 minutes. Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Slowly add the white
and brown sugars, beating until smooth and creamy. Add the vanilla and the
eggs and beat until well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add
the flour mixture and stir. Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
about 15 minutes, or until a straw inserted in the center of a muffin comes
out clean.
Gently run a table knife around the edge of each muffin, lift them out and
place on a rack to cool. These muffins freeze well.
Yield: 12 muffins
Converted by MC_Buster.
Recipe by: BAKERS' DOZEN SHOW #BD1A01
Converted by MM_Buster v2.0l.
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