Breakfast: Oatmeal muffins

3 Apr

This is definitely one of my favorite muffins and muffin recipes. It comes from my mom’s cookbook Cooking Down East by Marjorie Standish. It was an old book with a faded yellow cover. The pages were all wrinkled and stained from years of cooking with it.

A few weeks ago, I Googled the recipe and found that the whole book had been scanned in to Google books. I was able to make the same muffins I grew to love growing up!

Step 1: Soak Oatmeal in milk



Step 2: Mix dry ingredients and add oatmeal.

Step 3: Spray with non-stick spray and pour mixture into muffin pans
Step 4: Cook, remove from oven, let cool and eat with your favorite hot beverage


Oatmeal Muffins

Soak 2 cups oatmeal or rolled oats in 1-2/3 cups milk for 2 hours.

1 tablespoon melted shortening or oil
1 beaten egg

Add: sifted dry ingredients
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
2 level teaspoons cream of tartar
1 heaping teaspoon baking soda
(I made a substitute here, 3 tsp baking powder for the cream of tartar and baking soda. I didn’t have cream of tartar and there was no taste difference.)

Bake at 400 degrees for 20 minutes
Makes 12 muffins


One Response to “Breakfast: Oatmeal muffins”

  1. Sue Mitchell Russell 03.3.2013 at 8:12 pm #

    Aw-w. They look wonderful! Nice grab-and-go breakfast, too.

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