Yield: 12 muffins
| Measure | Ingredient |
|---|---|
| 1 cup | Sifted all-purpose flour |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| ¼ cup | Sugar |
| 1 cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 3 tablespoons | Vegetable oil |
| 1 \N | Egg; beaten |
| 1 cup | Milk |
Sift together flour, baking powder, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Fill greased medium-sized muffin cups ⅔ full. Bake in preheated hot oven (425 F.) about 15 minutes. Serve piping hot.
FRUIT OR NUT MUFFINS: Add ½ cup raisins, chopped pitted dates or nutmeats with the oats.
CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar, 2 teaspoons all-purpose flour, 1 teaspoon cinnamon and 1 teaspoon melted butter or margarine. Sprinkle over muffins before baking.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias