Cooking Oatmeal Muffins

I love these oatmeal muffins and ocassionally make them for myself. I had to digitize the important stuff because my mothers cookbook is falling apart. I'm afraid next time I want to make some, the page will be missing. These muffins taste great with some butter on top. Fill up on these in the morning and you won't get hungry till later in the afternoon.

This recipe will make a dozen muffins. I usually double it and share them, or eat them all week. These will undeniably cause a certain amount of flatulence.

Here's a picture of the recipe. I use 375 fahrenheit for about 18 minutes as opposed to what the recipe calls for. Fill each spot on the muffin tin about 2/3 full of batter.
Looks about right - muffins coming out of the stove. Notice the burnt tint of the spillage, it's perfect.
Ready to eat - After it comes out of the oven, take a knife and unseat each of the muffins. This will keep the bottom half from getting tough.
That's me cleaning up after myself. Aren't I being a nice considerate gentleman?

Eat the muffins immediately for best taste. Once cool, they can be stored for several days in an airtight plastic bag and still be very tasty. A bit of butter and 20 seconds in the microwave is about right for the next mornings breakfast.

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