OATMEAL MUFFINS

          1 cup quick oats                 1 cup sifted flour
          1 cup buttermilk                 ½ tsp salt
          1 egg, beaten                    ½ tsp baking soda
          ½ cup light brown sugar          1 tsp baking powder
          ⅓ cup oil                        

Soak the oatmeal in the buttermilk while prepping the other ingredients. Beat the egg, sugar, and oil together in one bowl. Sift the dry ingredients together in another.

Mix the liquid mixture into the oatmeal. Then pour the dry ingredients over the liquid and mix only until the flour is moistened. Bake in greased muffin pans at 400° for 15-20 minutes. Makes twelve normal muffins.

Adapted from the “Best in Cooking in Westfield” (1955). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!