kari's quick mix oatmeal muffins

(1 rating)
Recipe by
Rose M. Helle
The Villages, FL

Kari made this with different variations for our 50th Anniversary celebration - was a hit for mornings and snacktimes.

(1 rating)
yield 12 large muffins many times over
prep time 30 Min
cook time 25 Min
method Blend

Ingredients For kari's quick mix oatmeal muffins

  • 5 c
    whole wheat flour
  • 3-1/2 c
    all purpose flour
  • 4 Tbsp
    baking powder
  • 1 Tbsp
    salt
  • 2 tsp
    cream of tartar
  • 1 tsp
    baking soda
  • 1-1/2 c
    instant nonfat dry milk or dry buttermilk powder
  • 2-1/4 c
    vegetable shortening
  • MORNING MUFFINS
  • 1-3/4 c
    quick mix as noted above
  • 4 Tbsp
    sugar
  • 1
    egg, beaten
  • 1 c
    milk or water
  • 3/4 c
    quick rolled oats

How To Make kari's quick mix oatmeal muffins

  • 1
    In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal texture.
  • 2
    Put in an airtightcontainer. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks.
  • 3
    Variations: Use 4-1/4 cup A/P Flour and same of whole wheat flour. Increase baking powder to 5 tablespoons. Dried fruit or nut muffins: Add 1/2 cup chopped raisins, dates, dried berries or fruits, or nuts to dry ingredients. Before baking sprinkle with mixture of cinnamon and sugar. Blueberry Muffins -Gently fold 1 cup fresh or frozen drained blueberries into batter before putting into muffin pans.

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