Comfort Food: Oatmeal Muffins

Not only do I like small comforts, but I also like being frugal, which brings me comfort, because I can get more out of my small budget, for one thing. Another is using what I have, like sour milk! I had some milk that had just gotten sour, and I wanted to bake, so I made these muffins (with a few tweaks) out of the 1950s Betty Crocker's Picture Cook Book that I bought back in college. It's the same version of a cookbook my great-grandmother used for all her baking. These muffins are moist, satisfying, and use an ingredient that might otherwise get thrown away.

Oatmeal Muffins ©2019 Reina M. Williams

Oatmeal Muffins

Makes 12

Preheat oven to 400 degrees F.

Soak together:
1 cup rolled oats
1 cup sour milk

Meanwhile:
1/3 cup mixed shortening and butter (I used about 2 T soft butter and the rest shortening)
1/2 cup brown sugar
1 egg

Mix together well.

In another bowl, sift together:
1 cup sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Stir flour and oat mixture into the shortening mixture alternately, beginning and ending with flour.

Add and stir in:
1/2 cup raisins
1/2 cup chocolate chips

Place mix into a muffin tin (12), either greased or with paper liners. Bake in a 400 degree F oven for 20-25 minutes, until golden brown. Enjoy warm, though they're also good the next day. Keep in an airtight container. Perfect for a cozy morning or breakfast on the go!

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