Sunday, March 16, 2014

Oatmeal-Raisin Muffins

Oatmeal-Raisin Muffins

Makes 14


1 cup milk
1 cup quick-cooking oats
1 cup sifted all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg
¼ cup salad oil or melted shortening
½ cup seedless raisins


1.                  Combine milk and oats in small bowl; let stand 1 hour
2.                  Preheat oven to 400F.  Grease bottoms of 14 (2 ½ -inch) muffin-pan cups, or line each with paper liner.
3.                  Sift flour with sugar, baking powder, and salt onto sheet of waxed paper.
4.                  In medium bowl, using fork, beat egg with salad oil, Stir in milk mixture.
5.                  Add flour mixture and raisins, quickly stirring, with fork, just until dry ingredients are moistened.  Do not beat.  Batter will be lumpy.
6.                  Quickly dip batter into muffin-pan cups filling not quite two thirds full.  Bake 20 to 25 minutes, or until golden.
7.                  Loosen edge of each muffin with spatula; turn out.  Serve hot.

Oatmeal-Raisin Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of between 1950 – 1960s. 

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Thank You!

Shirley-Ann Pearman

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