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Preheat oven to 400 degrees and grease muffin tins (3" x ... reserved nuts and oats. Bake 25 to 30 minutes. Immediately remove from pans. Yield: 12 muffins.

This quantity will yield 29 cups of mix. Exact amount may be stored in Tupperware or comparable storage container for one or two batches of pancakes ...

Heat oven to ... sugar. Stir in oatmeal. Add oil, ... greased medium sized muffin cups 3/4 full. ... brown. Serve warm with butter. Makes 12 medium muffins.

Beat egg, stir ... Pour into greased muffin cups until 3/4 ... minutes at 375 degrees. Serve cool or piping hot with butter. Makes 18 (2 1/2 inch) muffins.

Pour milk over oatmeal and let stand. ... lastly the shortening. Pour into greased muffin pans. Bake for 18 minutes at 400 degrees. Makes 12 regular muffins.

*To make buttermilk, ... 4 ingredients. Add oatmeal. Stir baking ... raspberries. Spoon into muffin tins coated with ... removing from pan. Makes 1 dozen.

Measure the oats, ... blend. Line average-size muffin pan with 12 large paper cupcake liners. Spoon batter to 2/3 full. Bake at 375 degrees for 30 minutes.

Lightly oil 12 three inch muffin tin cups. Preheat ... degrees. Stir together oatmeal, banana, milk, ... minutes before removing from pans. Makes 12 muffins.

Pour 1 cup ... Bake in greased muffin tins at 375 degrees for 15 to 20 minutes until light golden brown. Batter may be stored in refrigerator 4 to 6 weeks.

Preheat oven to 300 degrees. Grease muffin pan with 2 ... set aside. Place oatmeal in blender; process ... with toothpick in center to see if they are done.

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