Grandma's Oatmeal Muffins
1 cup quick-cooking oats
1 cup soured milk
1 egg
1/2 cup brown sugar
1/2 cup melted shortening
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Soak oatmeal in sour milk 1 hour; add egg and beat well. Add sugar and mix. Add cooled shortening. Add flour sifted with salt, baking powder, and baking soda. Mix well. Bake in greased muffin pans in hot oven (400°) 15-20 minutes. Makes 1 dozen muffins.
TIM'S NOTES: To make soured milk, add 1 Tablespoon white vinegar or lemon juice to a 1 cup measuring cup. Add enough milk to make one cup. Let sit 15 minutes. I think you can make these muffins with any kind of milk, soured or not. I made them with almond milk one time, and I didn't sour it. You might even try buttermilk in place of the sour milk if you have it.
I did not use melted shortening, but liquid shortening (canola oil). I also added 1 teaspoon of cinnamon to the dry ingredients before I sifted them. I also only made 10 muffins. I don't know about your oven, but 15-20 minutes is a long time to bake muffins (especially 12 small muffins!). 15 minutes worked fine for 10 slightly larger muffins. I also topped them with turbinado sugar before baking. The muffins have a very tender crumb and fall apart easily. They are not sturdy enough to support jelly or jam.
I made this gluten free by using King Arthur's Gluten Free Measure-for-Measure Flour, and they could be made vegan by using vegan egg product, and a plant-based milk like almond milk, et al.
