overhead view of oatmeal muffins in a rustic wooden crate with a brown napkin

This is a guest post by Deborah Gregg. Deborah is a mother (mine!) and an artist living in the rural Midwest. She loves painting whimsical folk art and working in the garden.

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.

Course Breakfast, Snack
Keyword breakfast, busy morning breakfast, make ahead breakfast, mincemeat muffins, oatmeal muffin ideas, oatmeal muffins, old-fashioned muffins
Servings 12 people


  • 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)


  1. Combine rolled oats and milk in a medium bowl and let stand for 15 minutes.

  2. Sift flour, sugar, baking powder, and salt into a large bowl. Stir to combine.

  3. Take the oatmeal/milk mixture from step 1 and add in oil and egg. Stir to combine.

  4. Add all at once to the sifted dry ingredients from step 2 and stir just until moistened. Do not overmix.

  5. Fill greased muffin pans 2/3 full. Put one tsp of mincemeat (or several blueberries) on top of batter in pan.

  6. Bake at 425° for 20-25 minutes.

Recipe Notes

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.

Basket of muffins in rustic wooden crate



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