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4 may 2004 tuesday
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Hmm. I said I'd post the oatmeal muffin recipe on Friday or Saturday, but it is now Tuesday. Everyone shocked by this please raise your hand. [sound of crickets chirping] Right. These are not the healthiest of muffins -- quite a bit of sugar, and Crisco is nearly pure solidified partially hydrogenated veggie oil -- but they're better than if you used, say, lard or something. And oats are good for you. Now, this comes in two steps. You make the oatmeal mix, and then you use oatmeal mix to make batches of oatmeal muffins as need arises. Each batch of mix will make 3 dozen muffins plus a little extra.
Oatmeal Mix
1. In large bowl sift:
1 1/2 cups whole wheat flour
3. With pastry blender, cut in 1 1/2 cup vegetable shortening. 4. Stir in 3 cups rolled oats and mix well. 5. Store in large airtight container in cool dry place until needed.
Oatmeal Muffins
1. Preheat oven to 400 degrees (F). (It just occurred to me to wonder:
does everyone else in the world use Celsius for their ovens as well as
their weather? probably. [google] Looks like they
do.) 2. Spray muffin pan with Pam or otherwise non-stickify the pan using your preferred method. 3. Combine in small bowl:
2/3 cup milk 4. Add the above to a medium bowl where there are 3 cups OATMEAL MIX. Stir until moist. Batter will be lumpy. 4.5. Optional topping that we almost never use:
1/4 cup oats 5. Spoon batter into tin (it says to fill the cups 2/3, but we never seem to have quite that much batter; they're on the small side for muffins) and bake for 15-20 minutes or until browned/done. In M's oven the optimum time seemed more toward 25 minutes. YMMV.
and then you EAT THEM! and they are GOOD! not that I'm biased, because we would always make a batch of mix to take on our annual summer family "camping" vacations, or anything.
contents of the purple tricycle are copyright 2004 carrie
lynn king unless otherwise noted.
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