|Quick cooking oats||1 1⁄2 Cup (24 tbs), rolled|
|Eggs||2 , beaten|
|Shortening||1⁄2 Cup (8 tbs), melted|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
Mix rolled oats into milk, let stand 20 to 30 minutes; stir well.
Mix dry ingredients; sift into large bowl.
Mix eggs and remaining ingredients (except topping), with oatmeal mixture.
Make a well in the center of dry ingredients, add oatmeal all at once.
Stir together just until all dry ingredients are moist.
Fill lined custard cups about 1/2 full.
Arrange 6 cups at a time in circle in Radarange oven, cook 3 to 3 1/2 minutes.
Repeat with remaining batter.
Cool muffins on a rack to prevent soggy bottoms.
Sprinkle tops of muffins with sugar topping.