OATMEAL MUFFINS

This recipe from my 1955 Marshall Township PTA cookbook was submitted by Brenda Kay Luallen.

1 cup sifted enriched flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1 cup oats
1 egg, beaten
1 cup milk

Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles corn meal.  Add rolled oats, blending thoroughly. Add beaten eggs and milk, stirring lightly. Fill greased muffin pans 2/3 full. Bake in a hot oven 425 degrees about 15 minutes. Makes 16 small muffins.