Oatmeal Muffins
These have the great taste of oats.
- Preparing Time: 15 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
kid friendly
bake
brunch
breakfast
bread
oats
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1 cup flour
- 1 cup quick-cooking oat (i use old fashion oats)
- 1 cup buttermilk ((or sour milk)
- 1/2 cup shortening melted ((do not use oil)
- Carbohydrate 28.7863666666667 g
- Cholesterol 21.6305715 mg
- Fat 6.41895625 g
- Fiber 0.404516672638555 g
- Protein 2.54096666666667 g
- Saturated Fat 2.55770591875 g
- Serving Size 1 1 muffin (62g)
- Sodium 115.460666666667 mg
- Sugar 28.3818499940281 g
- Trans Fat 0.370177641666668 g
- Calories 181 calories
Soak oatmeal in buttermilk 1 hour; add egg and beat well. Add sugar and mix. Add cooled shortening. Add flour sifted with salt, baking powder and soda. Bake in greased muffin pans in hot oven (400 degrees) 15 to 20 minutes.
