Thursday, December 13, 2007

OATMEAL MUFFIN MIX

We love to make these as "mini-muffins" and eat them all day long. NO MORE JIFFY mixes for us! I make this mix and it usually lasts about 3-4 batches worth (24 mini-muffins each time or 12 large muffins). Super easy and economical!

OATMEAL MUFFIN MIX:
3 cups flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 cup sugar
1 cup brown sugar, firmly packed
1 1/2 cups Crisco
3 cups rolled oats (oatmeal)

In a large bowl, sift together flour, baking powder, salt and sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in Crisco until evenly distributed. Stir in oats and mix well. Store in a large airtight container or ZIP-LOCK bag in the fridge. Use within 10-12 weeks. Makes about 9 cups of mix.

OATMEAL MUFFINS:
1 egg
2/3 cup milk
3 cups OATMEAL MUFFIN MIX

Preheat oven to 400 degrees. Grease muffin pans with Crisco or line with baking cups (I spray with pam w/ flour). Combine ingredients in a medium bowl and stir until just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes until light golden brown. Makes 12 large or 24 mini muffins.


~ recipe from Lissa Rogers ~

0 comments: