Oatmeal millet muffins

12 Servings

Ingredients

QuantityIngredient
cupBoiling water
1cupUncooked instant rolled
Oats
½cupButter at room temperature
(1 stick)
1cupWhite sugar
1cupBrown sugar
2teaspoonsVanilla
2Eggs
cupAll-purpose flour
1teaspoonBaking soda
½teaspoonSalt
½cupMillet
Date: Wed, 9 Oct 1996 20:55:53

Directions

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