Rolled oats muffins

Yield: 6 servings

Measure Ingredient
1½ cup Rolled oats
¼ cup Sweetened condensed milk
¾ cup Hot water
2 tablespoons Corn sirup
2 Eggs
½ teaspoon Salt
¾ cup Flour
4 teaspoons Baking powder
2 tablespoons Cooking oil

Pour hot water and condensed milk over rolled oats and let stand ½ hour. Add sirup, cooking oil, and beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add to first mixture.

Beat only until smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins ⅔ full. Bake in hot oven (425ø F) 20 minutes. 10 servings. The Household Searchlight - 1941

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