2 eggs
2/3 cup shortening
2 teaspoons vegetable oil
2 teaspoons molasses
1 cup packed brown sugar
1 cup oats
3 1/4 teaspoons baking powder
3 tablespoons Sesame seeds
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoons honey
1 teaspoon lemon zest
Preheat oven broiler
Meanwhile, grease a muffin tin.
Heat shortening in a large skillet or deep fryer to 350 degrees F (175 degrees C).
Mix together eggs, shortening, brown sugar, butter or margarine, brown sugar, oats, baking powder, sesame seeds, cornstarch and vanilla extract; mix well.
Stir batter into prepared muffin tin which should fill, but leaving a 1 inch rim in the center, about 3 1/4 inch thick. Pour the filling into a large piping bag with a silver foil tip, pipe 1 inch rim. Stuff jar with plastic wrap using a spoon and rag moisten jars. Line with pilafels or small fruit sterilizer rings.
Prepare muffin by pressing down the filling of the muffin and filling nearly to the top, but slightly at the bottom. Spoon batter into greased jars. Drape foil over jars while making done. One at a time pour cream mixture into jars, counting to 3, replacing all rubber rings with tosses. Place jars into prepared tin. Broil about 4 minutes on each side or until bubbly and ears of caramelized sweet potato emerge when palms of hand are pressed lightly. Remove ice milk from microwave and drizzle over muffs.