Rolled Oat Muffins

This is an extremely special recipe to me. These were made for my birthday breakfast each year. I LOVED them. I wanted these more than I wanted a birthday cake. I can still remember what the kitchen smelled like when I would wake up on my birthday and smell them baking. Haven't had them (or thought about them much) since Mom has been gone. The cookbook they are in are so torn and tattered, I can't even give credit. There is no front or back cover and pages are very fragile.

Rolled Oat Muffins:

1 cup milk

1 cup quick-cooking rolled oats

2 tablespoons shortening

1 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/3 cup brown sugar, firmly packed

1 egg, well beaten

Heat milk to scalding over hot water; stir in rolled oats and and shortening and let cool. Meanwhile, sift flour, measure and resift three times  with baking powder and salt the last time into the mixing bowl. Add brown sugar and mix well. When oatmeal mixture has cooled to lukewarm, add beaten egg and stir into dry ingredients until just mixed, but not smooth. Dip quickly into greased muffin tins, filling them 2/3 full, and bake in a moderatley hot oven (425) for 18-20 minutes. Makes 6-8 muffins.