Breakfast Muffins

This is my mother's recipe, and these are quick and delicious!

BREAKFAST MUFFINS1 egg
2 Tablespoons sugar
1 cup milk
2 Tablespoons melted shortening (or vegetable oil)
2 cups sifted self-rising flour
1/2 cup chopped nuts OR 1 cup blueberries

Beat the egg. Add milk, shortening and sugar. Add the flour. Stir only until moistened. Fold in nuts or blueberries, if desired. Fill greased muffin cups 2/3 cull. Bake in hot oven (400 degrees) until lightly browned.

Best Ever Oatmeal Muffins

This is a recipe from my sister, Joan of Daddy's Roses. I haven't had them in a long time, but I remember them being absolutely delicious. When I make them, however, I always leave out the raisins. I just don't like raisins in cooked dishes. If you also don't care for raisins in muffins, you could substitute chopped dates or dried cranberries for a good option.

BEST EVER OATMEAL MUFFINS

1 cup quick cooking oats (uncooked)
1 egg, beaten
1/2 cup vegetable oil
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/2 cup firmly packed brown sugar
1 cup all purpose flour
1/2 tsp. baking soda
1/2 cup raisins (optional)

Combine oats and buttermilk. Let stand for one hour. Add egg, sugar and oil, stirring well. Combine other ingredients and add to the oats mixture. Stir just until moistened. Baked in greased muffin pans for 18 minutes at 400 degrees. Contains 120 calories each if you make 12 muffins (80 calories each if you make 18).

Oatmeal Apple Muffins

Yesterday my granddaughter told me about a going-away party her first grade class had for a student who is moving to Thailand (the family serves as missionaries) over spring break. She said that they had oatmeal muffins for treats during the party.

Have you ever heard someone mention a food, and suddenly you just REALLY start craving that food? That's how I felt about oatmeal muffin. Up to that point I hadn't thought about oatmeal muffins, but after she mentioned them, I knew I wanted to make some. I immediately started looking for recipes. Here's one I found that included ingredients I already had on hand. As soon as I got home, the grandgirls and I made a batch. I really liked them. They were moist, lightly sweet with a crunchy outside.

When my daughter came to pick up the girls, she tasted one and commented, "These taste healthy." You can make of that what you want. They ARE healthy. They're sweetened with honey, the flour is whole wheat, they have skim milk, old fashioned oatmeal and two cups of fresh grated apples.

The recipe makes a dozen muffins - and between the six of us (RT, me, daughter, son-in-law, grandgirls) we ate them all yesterday. I plan to make these again and freeze them individually and grab one to eat for breakfast on my way to school on mornings when I'm running late.

Oatmeal Apple Muffins

1 1/4 cups whole wheat flour
1 cup old fashioned oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup skim milk
1/4 cup vegetable oil
1/3 cup honey
2 cups shredded apples

Combine the flour, oatmeal, baking powder, soda, salt and cinnamon in a mixing bowl. In a separate bowl mix the milk, oil, honey and shredded apple. Combine the ingredients and mix well. Spoon into muffin tins that have been sprayed with PAM - or you can use cupcake papers. Bake at 350 degrees for 20 minutes or until lightly browned. Yield: one dozen large muffins. Calories: approx. 190 per muffin with 5 grams fat.