*  Exported from  MasterCook  *
 
                           OATMEAL MILLET MUFFINS
 
 Recipe By     : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
 Serving Size  : 12   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    /14 cups boiling water
    1      cup           uncooked instant rolled oats
      1/2  cup           butter at room temperature -- (1 stick)
    1      cup           white sugar
    1      cup           brown sugar
    2      teaspoons     vanilla
    2                    eggs
    1 1/2  cups          all-purpose flour
    1      teaspoon      baking soda
      1/2  teaspoon      salt
      1/2  cup           millet
 
 Preheat the oven to 350. Butter 12 muffin cups.
 Stir the oats into the boiling water, cover, remove form heat and let stand
 20 minutes. Cool.
 Sift together the flour, baking soda and salt.
 In a large mixing bowl, beat the butter until creamy. Slowly add the white
 and brown sugars,
 beating until smooth and creamy. Add the vanilla and the eggs and beat until
 well blended.
 Add the cooled oatmeal to the butter mixture and stir well to blend. Add the
 flour mixture and stir.
 Stir in the millet.
 Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
 about 15 minutes, or until a
 straw inserted in the center of a muffin comes out clean.
 Gently run a table knife around the edge of each muffin, lift them out and
 place on a rack to cool.
 These muffins freeze well.
 
 
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