Growing up, I went to a Lutheran Day School. At that time (like way back in the 80s and 90s), we had an awesome grandma-type lady who headed up the kitchen at our school. Berneta made sure we had fantastic, homecooked food-you’d never know it was supplemented by food programs, because she made sure that she added some of her homemade goodness. One of my favorites was these Oatmeal Muffins. My mom resurrected the recipe about two years ago. Now I make sure we have them on hand for the weekend (my husband loves grabbing two on the way out the door to prepare for church), and they’re an easy alternative to cereal on the weekdays.
1 C rolled oats
1 C sour milk (1 C milk w 1 T vinegar added)
3/8 c oil
1/2 c brown sugar
1 C flour
1/2 t salt
1/2 t baking soda
1 t baking powder
1. Let the oats soak in the sour milk for a few minutes-I do it while I’m measuring everything else out.
2. Add the oil, egg, and brown sugar to the oat/milk mixture. Stir until just blended.
3. Add the dry ingredients to the other moist ingredients. Stir until moistened.
4. Spoon into a lightly greased muffin pan. Bake at 350 for 15-20 minutes.
These make a great, quick breakfast. Also, they are a yummy accompaniment to soup.