Oatmeal Muffins

14 ounces rolled oats
1 1/4 quarts buttermilk
9 ounces eggs (about 5 total), beaten
20 ounces brown sugar
1 pound oil or melted shortening
20 ounces all-purpose flour
5 teaspoons baking powder
2 1/2 teaspoons salt
2 1/2 teaspoons baking powder
Servings: 50
1. Combine rolled oats and buttermilk in mixer bowl. Let stand 1 hour.

2. Combine eggs, sugar, and shortening. Add to rolled-oat mixture. Mix 30 seconds. Scrape sides of bowl.

3. Combine dry ingredients. Add to rolled-oat mixture. Mix on low speed only until dry ingredients are moistened, about 15 seconds.

4. Portion batter with No. 16 dipper into greased muffin pans (2/3 full). Bake at 400°F for 15-20 minutes. Remove from pans as soon as baked.


Yield: 50 muffins

Notes: 4 oz dry buttermilk and 1 1/4 qt water may be substituted for liquid buttermilk.

Flavor may be varied by the addition of 1 tsp cinnamon to the dry ingredients.

No. 24 dipper yields 7 dozen muffins.

VARIATION:

Oatmeal Fruit Muffins. Add 1 lb raisins, chopped dates, or other fruit. Fold into batter.