Corn syrup replaces part of the sugar in these hearty muffins. The addition of vitamin-rich oatmeal and raisins made these perfect to pick up for a busy-day breakfast on the run.
1½ cups unsifted all-purpose flour
¾ cup old-fashioned rolled oats
2 tablespoons light brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup milk
½ cup light corn syrup
1 large egg, lightly beaten
¼ cup melted shortening
½ cup dark seedless raisins or chopped dates
Heat oven to 400°F. Grease a 12-cup muffin pan.
Combine flour, rolled oats, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Beat together milk, syrup, and egg in a small bowl.
Make a well in center of flour mixture. Add milk mixture and shortening. Stir just until all dry ingredients have been moistened. Do not overheat. Fold in raisins.
Divide muffin mixture into greased muffin cups and bake 25 to 30 minutes or until a toothpick inserted in center of one comes out clean. Cool in pan 5 minutes. Remove to serving container and serve warm.
12 Servings