Tuesday, November 13, 2007
Best Recipes From The Backs of Boxes, Bottles, Cans and
Jars Copyright 1979, 1981, 1982
3 cups Elam’s Scotch Style Oatmeal I used some
old-fashioned and some quick oats
3 Tbs. sugar
3 tsps. baking powder
¾ tsp. salt
1 ½ cups milk
1 egg, beaten
3 Tbs. cooking oil or melted shortening
Combine first 4 ingredients in bowl; mix. Combine milk, egg and oil or melted shortening; beat slightly. Add liquids to dry ingredients; stir until just moistened. Fill greased muffin cups about 7/8 full using an equal amount of batter in each cup. Bake in hot oven (425 degrees F) until done and lightly browned, 20-25 minutes.
Makes 12 muffins.
These weren't like traditional muffins. They were more like mini baked oatmeals. I had trouble with them sticking to the muffin tin but if you use liners, you'd lose the best part (the crunchy sides). I think this would be good made in a shallow baking dish. I took the crumbles and poured milk over them. Yummy!
The benefit to this recipe is that they're almost pure oatmeal. If you're eating oatmeal for health reasons, most oatmeal muffins don't really include a whole lot of oatmeal and most include more sugar.
If you don't like oatmeal, you won't like these.
I heard something rather depressing the other day. Kate Gosselin, the mother of two 6-year-olds and six 2-year olds (from the Discovery show Jon & Kate Plus 8) said that she only spends about $150 per week to feed her family of 10, and she buys as much organic as she can. That's almost what I spend on three people!
Blast From The Past: Overnight Oatmeal Muffins from February 2006. That's a more muffin-y oatmeal muffin.
Question of the Day: Have you ever had baked oatmeal?