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Oatmeal Muffins

Microwaverina's picture
Ingredients
  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)
  Cinnamon 1⁄4 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)
  Nutmeg 1⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Sugar 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Microwaving
Dish: 
Bread

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4.17
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3072 Calories from Fat 1216

% Daily Value*

Total Fat 138 g212.6%

Saturated Fat 37.2 g186%

Trans Fat 13.5 g

Cholesterol 453.1 mg151%

Sodium 3005.4 mg125.2%

Total Carbohydrates 421 g140.3%

Dietary Fiber 27.8 g111.3%

Sugars 152.4 g

Protein 68 g136.9%

Vitamin A 16.1% Vitamin C 3.7%

Calcium 133.1% Iron 94.1%

*Based on a 2000 Calorie diet

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Oatmeal Muffins Recipe