Wholesome, filling breakfast muffin recipe passed down for generations. Works with 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