The Mountain Laurel
The Journal of Mountain Life

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Heart of the Blue Ridge

Oatmeal Muffins

By Susan M. Thigpen © 1985

Issue: June, 1985

2 cups rolled oats ground in a blender and measured after grinding.
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup oil
1/4 cup honey
1 egg in a cup: add any fruit juice (orange, prune, apple, etc.) to fill cup.
1/2 cup raisins, chopped dates or other dried fruit.

Combine oats, 1/4 teaspoon salt and baking powder. Combine remaining ingredients. Mix the two together until just blended. Batter should be barely stiff enough to mound slightly in muffin tins. Add more ground oats if necessary. Fill well oiled tins full and slightly mounded.

Bake at 325 to 350 degrees for 20 to 25 minutes or until well done. Beware of burning. In high altitudes, fill tins to brim only and bake at 400 to 425 degrees for about 25 minutes or until done.