Helen refrigerates leftover muffin batter and can make fresh “from-scratch” muffins for snacks or lunch in the time it takes to bake them.
Yield:
Makes 12 large muffins.Ingredients
1 egg, beaten
1 cup milk
1/4 cup shortening, melted
3/4 cup soft maple sugar
1-1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt (or to taste)
1-1/4 cups rolled oats
1/4 to 1/2 cup raisins (optional)
Instructions
Stir together egg, milk, shortening, and maple sugar. Mix flour, baking powder, and salt together and add to egg mixture. Stir in rolled oats until just blended. Add raisins if desired. Spoon into greased muffin tins and bake at 400 to 425 degrees F for 15 to 20 minutes.
