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Show For a hurry-to-breakfast aroma try crusty Oatmeal Muffins Easily made this time-saving way Want to add something different differ-ent , . . something more substantial to your breakfast menus for cold mornings? Then be sure to try these crusty little Oatmeal Breakfast Break-fast Muffins. They're full of old-fashioned old-fashioned goodness and flavor. And their tantalizing aroma is enough to start any sleepyhead hustling toward the breakfast table. Tou won't mind preparing these Oatmeal Muffins often, either, for you can measure ingredients and start the muffins the night before. Next morning it takes only a jiffy to cut in triple-creamed Spry and whisk the ingredients together. This all-purpose shortening is so pure it allows the nutlike oatmeal flavor to come through perfectly. Cut out this tempting recipe and surprise your family with it tomorrow. to-morrow. You'll vote these Oatmeal Breakfast Muffins a satisfying treat. OATMEAL BREAKFAST MUFFINS tyi cups sour milk 2 cups rolled oaU 1 cup sifted flour 1 teaspoon soda 1 teaspoon salt 2 tablespoons BUffar i cup Spry (triple-creamed (triple-creamed shortening) 1 egg, beaten Pour sour milk over rolled oats and let stand 6 to 8 hours, or overnight. Sift flour with soda, salt and sugar. Cut in Spry until mixture mix-ture is like meal. Add egg and oatmeal mixture to dry ingredients ingredi-ents and stir vigorously until all flour is dampened. Bake in Spry-greased muffin pans in hot oven (425 F.) 25 to 30 minutes. min-utes. Makes 12 large muffins. (All measurements in this recipe are level) |