Breakfast Oatmeal Muffins
|All purpose flour||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Currants||1⁄2 Cup (8 tbs) (or raisins)|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
In large bowl, combine flour, oats, sugar, baking powder, soda, salt and cinnamon; mix thoroughly.
Stir in currants.
In mixing bowl, beat egg; blend in buttermilk and oil.
Add to dry ingredients, stirring just until moistened.
Spoon into greased muffin cups, filling each 2/3 full.
Bake in 375Â°F (190Â°C) oven for 20 to 25 minutes or until firm to the touch.