Oatmeal Millet Muffins
Serving Size : 12
Ingredients for prepare Oatmeal Millet Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | /14 cups boiling water |
| 1 | cup | uncooked instant rolled oats |
| 1/2 | cup | butter at room temperature - (1 stick) |
| 1 | cup | white sugar |
| 1 | cup | brown sugar |
| 2 | teaspoons | vanilla |
| 2 | | eggs |
| 1 1/2 | cups | all-purpose flour |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1/2 | cup | millet |
recipe Oatmeal Millet Muffins
Preheat the oven to 350. Butter 12 muffin
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cups. Stir the oats into the boiling water, cover, remove form heat and let
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stand 20 minutes. Cool. Sift together the flour, baking soda and salt. In
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a large mixing bowl, beat the butter until creamy. Slowly add the
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white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs
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and beat until well blended. Add the cooled oatmeal to the butter mixture and stir well
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to blend. Add the flour mixture and stir. Stir in the millet. Spoon the
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batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until
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a straw inserted in the center of a muffin comes out clean. Gently run
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a table knife around the edge of each muffin, lift them out
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and place on a rack to cool. These muffins freeze well.
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