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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do. Ingredients:
1 cup old-fashioned rolled oats |
1 cup buttermilk |
1 large egg, beaten lightly |
1/2 cup firmly packed light brown sugar |
1 stick (1/2 cup) unsalted butter, melted and cooled |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup dried currants |
Directions:
1. In a large bowl, combine oats and buttermilk and let stand 1 hour.
2. Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
3. Add egg, sugar and butter to oat mixture, stirring until just combined.
4. Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
5. Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
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