Ingredients:
2 cups hot water
2 tsp vegetized salt
3 1/2 whole wheat flour
1 1/2 cups chopped dates
2 yeast cakes
1/2 cup lukewarm water
2 cups oats
1/2 cup vegetable oil
Method:
Soften yeast in lukewarm water.
Mix other ingredients and add to yeast
when cool.
Beat until smooth.
Drop from tablespoon into an oiled muffin
tin until half full.
Let rise until double its bulk.
Bake 350oF about 20
minutes.
These muffins may be enjoyed next day if
reheated just before serving.
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