3/4 cup sifted flour
3 teaspoons Rumford Baking Powder
1/3 cup sugar
3/4 teaspoon salt
1 cup rolled oats
2 eggs, beaten
2/3 cup milk
1/4 cup melted shortening
1. Sift flour, Rumford Baking Powder, sugar and salt together. Add rolled oats.
2. Combine beaten eggs, milk and melted shortening; add to dry ingredients, stirring only until moistened.
3. Use a tablespoon to dip batter into well greased muffin pans and fill 1/2 full.
4. Cover with wax paper and store in refrigerator overnight. Bake the next morning in a hot oven (400° F.) for 25 minutes.
Makes 12 muffins.