Name: Caramel Oatmeal Cupcakes                         Serves: makes 12-15

Category: Bread                Cuisine: American          Source: Quaker Corp.

Ingredients:
Note: This recipe was copied from the side of a box of Quaker Mother's Oats
(circa 1932) on display at the old Quaker Oats Plant in Akron. Ohio.

1/3 cup brown sugar
2 Tbs butter, softened.
Cream butter and sugar together and set aside.

1 cup sifted flour
1 Tbs baking powder
1/4 cup sugar
1/2 tsp salt
1/4 cup Crisco (white) shortening
1 cup Quaker Oats (quick or regular)
1 beaten egg
1 cup milk
1 dozen pecan halves

Preheat oven to 425F.

Sprinkle a bit of the creamed butter/sugar mixture into the bottom of each cup
of a greased muffin tin. (OR USE PAPER BAKING CUPS AND OMIT GREASING)
Place one pecan half into each cup.

Sift together dry ingredients, cut in shortening, blend on oats, mix in
combined mixture of egg and milk. Mix well to moisten batter.
Pour batter into cups filling only 2/3 full. Bake at 425 for 20 minutes.
Remove from pan immediately.