A long time family favourite, these muffins are fast and easy to make.
These muffins were one of the first things I was allowed to bake on my own (from scratch) as a kid.
1/4 cup soft shortening
1 cup oatmeal
1 cup all purpose flour
1 tsp salt
1/2 cup granulated sugar
2 large eggs
2 tsp baking powder
2/3 cup milk (I used 2%)
What To Do
Preheat oven to 400℉
Line muffin trays with liners, I like paper liners best but silicone ones do work as well.
Cream the shortening, sugar and eggs.
Add the rest of the ingredients and mix until blended.
Bake for 20 minutes.
This recipe makes a dozen muffins.
I like to sprinkle a few extra oats on the top before baking just for extra character, I think you could also add a quick streusel topping, fruit, or nuts as well.
These muffins don’t have a huge rise on them, so if you are big fan of the crunch muffin tops this might not be the recipe for you.
Best servered warm with a bit of butter!
While being in Covid19 isolation (or quarentine/lock down, whatever you prefer to call it) I’ve been trying to use up items in the pantry to reduce the trips to the local store.
– I have discovered that these muffins work well substituting whole wheat flour in for the all purpose, and that coconut sugar can be used in place of white sugar.
– I do not recommend using quick cook oats though, the muffins bake up just fine with quick cook oats but lack some of the oat flavour.
– Don’t have shortening? Google searches show me that butter or margarine can sub in, I haven’t tried it but it seems logical to me.