Raised Oatmeal Muffins

Name: Raised Oatmeal Muffins
Prep time: 2 h
Cook time: 18 min
Total time: 2 h 18 min
Yield: 24 muffins
Ingredients: 1 (1/4 ounce) package dry yeast; 1/4 cup water, lukewarm; 1 1/2 cups milk, scalded; 1/2 cup shortening (I would use a healthy margarine); 1/3 cup brown sugar, firmly packed; 2 teaspoons salt; 3 1/4 cups flour; 2 eggs; 1 cup quick oats

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Recipe by Sweet PQ

I think this recipe comes courtesy of Quaker Oats. It is in my "to try" file, which is growing by epic proportions. NOTE: Prep time includes rising time.

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READY IN: 2hrs 18mins

YIELD: 24 muffins

UNITS: US

INGREDIENTS

Nutrition

1

(1/4 ounce) package dry yeast
¹⁄₄

cup water, lukewarm
1 ¹⁄₂

cups milk, scalded
¹⁄₂

cup shortening (I would use a healthy margarine)
¹⁄₃

cup brown sugar, firmly packed
2

teaspoons salt
3 ¹⁄₄

cups flour
2

eggs
1

cup quick oats

DIRECTIONS

Soften the yeast in the lukewarm water (it should feel comfortable on your wrist).
Pour the scalded milk over the shortening, sugar, and salt, stirring until shortening melts. Cool to lukewarm.
Beat in 1 cup of the flour and the softened yeast. Stir in the oats and remaining flour (the batter will be runny).
Cover and let rise until double in size, about 1 hour.
Add the eggs and stir the batter down.
Coat the muffin tins with cooking spray (or grease). Do NOT use paper liners! Fill the tins 1/2 full and brush the tops with melted margarine.
Cover and let rise in a warm place until nearly double in size (about 45 minutes.
Bake in a preheated 400* oven for 18-20 minutes, or until golden. Brush tops with butter and serve warm.

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