Oatmeal Muffins Recipe
Ingredients
| Quick cooking oats | 1 1⁄2 Cup (24 tbs), rolled | |
| Eggs | 2 , beaten | |
| Shortening | 1⁄2 Cup (8 tbs), melted | |
| Milk | 1 1⁄3 Cup (21.33 tbs) | |
| Brown sugar | 1⁄3 Cup (5.33 tbs), firmly packed | |
| All purpose flour | 1 1⁄4 Cup (20 tbs) | |
| Cinnamon | 1⁄4 Teaspoon | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Nutmeg | 1⁄4 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1⁄2 Teaspoon | |
| Sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3072 Calories from Fat 1216
% Daily Value*
Total Fat 138 g212.6%
Saturated Fat 37.2 g186%
Trans Fat 13.5 g
Cholesterol 453.1 mg151%
Sodium 3005.4 mg125.2%
Total Carbohydrates 421 g140.3%
Dietary Fiber 27.8 g111.3%
Sugars 152.4 g
Protein 68 g136.9%
Vitamin A 16.1% Vitamin C 3.7%
Calcium 133.1% Iron 94.1%
*Based on a 2000 Calorie diet
Directions
Mix dry ingredients; sift into large bowl.
Mix eggs and remaining ingredients (except topping), with oatmeal mixture.
Make a well in the center of dry ingredients, add oatmeal all at once.
Stir together just until all dry ingredients are moist.
Fill lined custard cups about 1/2 full.
Arrange 6 cups at a time in circle in Radarange oven, cook 3 to 3 1/2 minutes.
Repeat with remaining batter.
Cool muffins on a rack to prevent soggy bottoms.
Sprinkle tops of muffins with sugar topping.
Chef
