Oatmeal-Raisin
Muffins
Makes
14
Ingredients
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
Method
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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