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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Shortening or margarine |
| 1/2 Tasse | sugar |
| 1 Teelöffel | salt |
| 1 1/2 Tasse | flour |
| 1 Esslöffel | baking powder |
| 3/4 Tasse | rolled oats |
| 1/2 Tasse | milk |
| 1/2 Tasse | maple syrup |
| 1 Esslöffel | butter |
| 1/2 Tasse | Icing sugar |
| 1 Esslöffel | Maple syrup; or a bit more |
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Soften the shortening, blend in the sugar and salt; add the flour sifted with the baking powder and blend with a pastry cutter till the mixture is crumbly (or use food processor); mix in the rolled oats. Blend the milk and syrup together in a measuring cup, pour the mixture over the dry ingredients and stir just enough to moisten. Drop into muffin tins and bake at 350F for 20 minutes.
While they are baking, combine the glaze ingredients and spread over the muffins when they come out of the oven and have cooled just a little bit. Serve them warm.
page 41
A4GY@Jupiter.Sun.Csd.Unb.Ca
(N. Webber)
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