Yield: 12 Servings
|1¼ cup||Boiling water|
|1 cup||Uncooked instant rolled|
|½ cup||Butter at room temperature|
|\N \N||(1 stick)|
|1 cup||White sugar|
|1 cup||Brown sugar|
|1½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|\N \N||Date: Wed, 9 Oct 1996 20:55:53|
Preheat the oven to 350. Butter 12 muffin cups. Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool. Sift together the flour, baking soda and salt. In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended. Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet. Spoon the batter into the muffin cups, filling about ⅔ full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well.
Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02 ~0500