“I think this recipe comes courtesy of Quaker Oats. It is in my "to try" file, which is growing by epic proportions. NOTE: Prep time includes rising time.”
2hrs 18mins
24 muffins

Ingredients Nutrition


  1. Soften the yeast in the lukewarm water (it should feel comfortable on your wrist).
  2. Pour the scalded milk over the shortening, sugar, and salt, stirring until shortening melts. Cool to lukewarm.
  3. Beat in 1 cup of the flour and the softened yeast. Stir in the oats and remaining flour (the batter will be runny).
  4. Cover and let rise until double in size, about 1 hour.
  5. Add the eggs and stir the batter down.
  6. Coat the muffin tins with cooking spray (or grease). Do NOT use paper liners! Fill the tins 1/2 full and brush the tops with melted margarine.
  7. Cover and let rise in a warm place until nearly double in size (about 45 minutes.
  8. Bake in a preheated 400* oven for 18-20 minutes, or until golden. Brush tops with butter and serve warm.

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