OATMEAL MUFFINS

What do you do with a couple of 50 pound bags of oatmeal? You sneak it into everything! I bought oatmeal for food storage that no one in this household likes. It's a little different than Quaker so the family wasn't thrilled with the texture of it. However, it works just fine in recipes that call for oatmeal. It came from a ward cookbook and it is yummy! The recipe yields about one dozen muffins. They are perfect for breakfast or use a mini muffin tin for a healthy bite-sized snack.

OATMEAL MUFFINS

1 egg
1 c. buttermilk (I've used regular milk with no problem.)
1/2 c. brown sugar, packed
1/3 c. shortening
1 c. quick oats
1 c. flour
1 t. baking powder
1 t. salt
1/2 t. soda

1. Heat oven to 400 degrees.
   
2. Grease muffin tin or line with papers.
3. Beat egg, stir in milk, brown sugar, and shortening.
4. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
5. Fill muffin cups 2/3 full
6. Bake 20 - 25 minutes for full sized muffins or 15 - 20 for mini muffins. They should look light brown when done.
7. Serve with butter and jam or honey.