Oatmeal Millet Muffins

OATMEAL MILLET MUFFINS

Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW

BD1A02

12 Preparation Time :

Categories :

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

350. Butter

12 muffin cups.

Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool.

Sift together the flour, baking soda and salt.

In a large mixing bowl, beat the butter until creamy. Slowly add the white

and brown sugars,

beating until smooth and creamy. Add the vanilla and the eggs and beat until

well blended.

Add the cooled oatmeal to the butter mixture and stir well to blend. Add the

flour mixture and stir.

Stir in the millet.

Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a

straw inserted in the center of a muffin comes out clean.

Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool.

These muffins freeze well. - - - - - - - - - - - - - - - - - -