Yield: 12 muffins
|1 cup||Quaker Oats, uncooked (quick or old-fashioned)|
|1 cup||Buttermilk or sour milk*|
|⅓ cup||Margarine or butter; melted|
|¼ cup||Brown sugar, firmly packed|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|½ teaspoon||Salt (optional)|
Combine oats and buttermilk; refrigerate 1 hour or overnight. Heat oven to 400 F. Grease 12 medium muffin cups or line with paper baking cups. In large bowl, combine egg, margarine and brown sugar; mix well. Add oat mixture alternately with combined dry ingredients to egg mixture, mixing just until dry ingredients are moistened (batter will be slightly lumpy). Stir in raisins. Fill prepared muffin cups ⅔ full. Bake 20 to 25 minutes or until golden brown.
*NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in glass measuring cup. Add enough milk to equal 1 cup; mix well. Let stand 10 minutes.
NUTRITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates 23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias