Ingredients
1 c Quick-cooking Oats
1 c Butter/Sour Milk
1 c Unbleached Flour, Sifted
1 ts Baking Powder
1/2 ts Baking Soda
1 ts Salt
1/3 c Butter or Regular Margarine
1/2 c Brown Sugar, Packed
1 ea Large Egg
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Combine oats and butter/sour milk in small
bowl. Mix well and let stand 1
hour. Sift together flour, baking powder, baking soda and salt;
set aside.
Cream together butter and brown sugar in mixing bowl, using
electric mixer
at medium speed. Add egg; beat until light and fluffy. Add dry
ingredients
alterantely with oat mixture to creamed mixture, blending well
after each
addition. Spoon batter into greased 2 1/2-inch muffin-pan cups,
filling
2/3rds full. Bake in 400 degree F. oven 20 minutes or until
golden brown.
Serve hot with homemade jam or preserves.
Makes 5 servings.
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