Hip Hip Hooray (accompanied by fanfare)  …. It’s National Oatmeal Month!  Yes, I know it might be a bit hard to get excited about oatmeal having its very own month.  It’s not as great as say, double chocolate chip cookie month but it beats the heck out of dandelion green month.

In celebration of oatmeal, and instead of putting a pot of water on the stove to boil, I have opted to create these miniature oatmeal muffins.  They hail from a small eatery in Shreveport, Louisiana called Bon Appetit.  It has now closed but was THE place to go for lunch for many many years.  One of those hole in the wall joints where you might not ordinarily dress up but you were forced to because you knew you would see two or three old friends.  The owner, Sue Fess, made such heart warming soups, crisp and unusual salads and delightful crepes.  These muffins were served alongside each dish.  I hope you love them as much as all of her customers did.

MINIATURE OATMEAL MUFFINS 

1 cup flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/4 cup shortening

1 cup uncooked oatmeal (regular not instant)

1 egg, beaten

1 cup milk

Sift together flour, sugar, baking powder and salt.  Cut in shortening.  Add oats, blending thoroughly.  Add beaten egg and milk, stirring lightly.  Fill muffin tins 3/4 full.  Bake in 425 oven for about 15-20 minutes.  Makes 2 dozen miniature muffins.