Guest guest Posted August 23, 2001 Report Share Posted August 23, 2001 * Exported from MasterCook Mac * Oatmeal Molasses Muffins Recipe By : Heart of the Home, Ann Jackson (1995) p58 Serving Size : 1 Preparation Time :0:00 Categories : Breads Leftovers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1/2 cup molasses -- just a little less 1 teaspoon baking powder 1 pinch cinnamon 1 pinch ginger 1/2 teaspoon salt 1 cup leftover oatmeal -- to 1 1/2 cup 1/2 cup water 1/4 cup oil 2 eggs - or egg replacer 1/2 cup chopped pecans -- or any nut Stir the dry ingredients together including the spices and salt. Mash together squash, water, molasses, oil and egg replacer. Stir until just moist. When smooth,add to the dry ingredients and stir just till moist. Then stir in the oatmeal and nuts.Spoon into greased muffin tins and bake at 00F for 20 minutes. These muffins are scrumptious. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 2244 Calories; 106g Fat (41% calories from fat); 50g Protein; 299g Carbohydrate; 431mg Cholesterol; 1632mg Sodium Food Exchanges: 12 Starch/Bread; 2 Lean Meat; 20 Fat; 7 1/2 Other Carbohydrates NOTES : It never fails, after breakfast is all eaten and done, you're cleaning up the dishes and start to wash the oatmeal pot, and there is just a little bit left in the bottom. It's cold now, and nobody's hungry anyway. Still, there's something in me that balks at scraping this into the garbage. I let it sit in the fridge till it looks like a science project and then I scrape it into the garbage. This is the recipe that forever puts an end to the yucky oatmeal saga. _____ Quote Link to comment Share on other sites More sharing options...
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