Oatmeal Breakfast Muffins
By Yankee Magazine|Jul 25 2007|
We have a sentimental attachment for these muffins. They were the first we ever made after we went into the inn business. We still make them – and they ‘re still a success.
Yield:
Makes 12 muffins.
Ingredients
3/4 cup sifted all-purpose flour
3/4 teaspoon salt
1/3 cup sugar
1 cup quick-cooking oats
1/4 cup butter or margarine
2 eggs, lightly beaten
1/2 cup milk
1 tablespoon melted butter or margarine
1/4 cup quick-cooking oats
Instructions
Sift the flour, baking powder, salt and sugar together. Stir in the 1 cup of oats. Cut in the butter or margarine with a pastry blender. Combine the eggs and milk and add to the dry ingredients, mixing lightly with a fork. Mix only until the ingredients are moistened. Half fill 12- well-greased muffin pan cups. Mix the melted butter or margarine with the 1/4 cup of oats. Sprinkle evenly over the muffins. Bake at 400 degrees F for 20-25 minutes.
(When ready for the oven, these muffins may be covered with waxed paper and stored in the refrigerator overnight, to be baked the following morning.)
