I live in my Grandmother’s old house (she passed on many years ago) in a very tiny rural town and I love it. I am lucky to have some of her old cookbooks too. One was put out in 1987 by the “Federated Garden Clubs Of Nebraska” (of which she was a member) named “A Book of Gardener’s Kitchen Tested Recipes.” On page 22 my Grandmother has taped a piece of white scrap paper on which she wrote “My Recipe Is On This Page.” That makes this little recipe book very special to me. And the recipe is amazing, I know she is happy that I am passing her wonderful recipe around once again.
These muffins make a great addition to any meal but I think are especially good to cook ahead for an early breakfast on a busy holiday morning when no one wants to cook. Just pop them in the microwave for 15 seconds and they are ready to have with your coffee or tea!
Oatmeal Mincemeat Muffins
Wholesome, filling breakfast muffin recipe passed down for generations. Works with mincemeat or blueberries.
- 1 cup quick cooking rolled oats
- 1 cup milk
- 1 cup all-purpose flour (sifted)
- 1/3 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 egg (well-beaten)
- 1/4 cup cooking oil
- 1/4 cup mincemeat (or blueberries)
Combine rolled oats and milk in a medium bowl and let stand for 15 minutes.
Sift flour, sugar, baking powder, and salt into a large bowl. Stir to combine.
Take the oatmeal/milk mixture from step 1 and add in oil and egg. Stir to combine.
Add all at once to the sifted dry ingredients from step 2 and stir just until moistened. Do not overmix.
Fill greased muffin pans 2/3 full. Put one tsp of mincemeat (or several blueberries) on top of batter in pan.
Bake at 425° for 20-25 minutes.
Makes about one dozen muffins.
Recipe creator: Emma Schleusener, Bancroft Garden Club, Bancroft NE
Thank you Grandma!
Fun fact: what is mincemeat?
Today mincemeat has no meat in it! It’s a mixture of chopped dried fruit (raisins, apples, pears, citrus peels), spices, animal fats, sweeteners, sometimes nuts. The original recipe dates back to medieval England and was a combination of finely chopped meat (usually beef), dried fruit, spices, suet (fat), nuts and brandy or rum. It was served as an entree, either plain or with a crust as mince pie.