Oat Muffins

Ingredients

• two-thirds of a cup of rolled oats
• one cup of scalded milk
• three tablespoons of sugar
• half a teaspoon of salt
• two tablespoons of melted butter
• one and a half cups of flour
• four teaspoons of baking powder
• a well-beaten egg

Method

1. 1

   Pour scalded milk over rolled oats and let stand for five minutes.

2. 2

   Add sugar, salt, melted butter, flour, baking powder, and beaten egg.

3. 3

   Bake in greased hot muffin tins.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 130. The excerpt below is the record exactly as published.

a well-beaten egg, and bake in well- greased hot popover cups or gem pans. CORN DODGERS Measure one pint of cornmeal. Mix into it one teaspoon of salt and one teaspoon of sugar. Scald the meal, pouring over it about three-quarters of a pint of boiling water. Add one beaten egg and one heaping teaspoon and a half of baking powder. Stir well together. Add very carefully a very little more hot water, so that the batter will be just stiff enough to drop from a spoon and keep its shape. The Vv/^ater will have to be added slowly, as the batter can easily be made too thin. Have ready a frying-pan with just enough hot lard to keep the dodgers from sticking. Drop in tablespoons full. Do not put too many dodgers in at one time. Cook slowly in order to have them well done. Turn them from side to side, and brown a light brown. Keep some melted lard ready in a cup to add more as you need it. When the dodgers are done, set where they will keep hot. This quantity will make about fourteen dodgers. CORN GEMS Mix through two cups of cornmeal one teaspoon of salt. Put the meal in a bowl, a piece of butter the size of an egg in the centre, and pour over it one cup of boiling milk. Stir well. Then add one teacup of cold milk, three beaten eggs, one teaspoon of salt, and one cup of flour. To this stir in two teaspoons of baking powder. Beat well, mix thoroughly. Pour into hot greased gem pans, and bake in a quick oven half an hour. CORNMEAL MUFFINS Mix into two tin pint cups of cornmeal one heaping tea- spoon of salt, one heaping teaspoon of sugar, and two eggs not MUFFINS 2'67 beaten. Measure one tin pint cup and a half of buttermilk, add enough of this to the meal to make a batter, stirring hard in order to beat the eggs. Next add one heaping teaspoon of melted butter, and then stir in the remainder of the butter- milk, and lastly, one even teaspoon of soda dissolved in cold water. Have the muffin pans very hot, grease well, fill and bake slowly a light brown in a moderate oven. GRAHAM GEMS Mix through three teacups of graham flour one teaspoon of salt, the beaten yolks of three eggs, one tablespoon of melted butter, and one pint of milk. Next put in the whites of the eggs beaten to a stiff froth and two teaspoons of baking powder. Mix carefully. Bake in well-greased gem pans thirty minutes in a quick oven. GRAHAM MUFFINS Sift two teaspoons of baking powder and half a teaspoon of salt into one cup of flour. Add a cup and a half of graham flour. Stir in a cup of fresh milk and then a beaten egg, and beat well till the mixture is smooth. Have your muffin tins warm, drop in the batter till they are little more than half full, and then bake in a well-heated oven till done — twenty or twenty-five minutes. GLUTEN WAFERS Put in a bowl a cup of tepid milk, sprinkle in gluten flour till you have a dough. Knead well, take on your floured board 238 THE HOME COOK BOOK and roll very thin. Cut out with a biscuit cutter and bake brown upon floured baking-pans in a moderate oven. OATMEAL CAKES Mix into cold oatmeal a small quantity of milk and enough white flour to soften, so that it can be made in small, flat cakes. Put in a greased pan, and bake in the oven to a light brown. OAT MUFFINS Pour over two-thirds of a cup of rolled oats, one cup of scalded milk. Let stand five minutes, then add three table- spoons of sugar, half a teaspoon of salt and two tablespoons of melted butter. Sift in one and a half cups of flour with four teaspoons of baking powder

Cook this with the app: pantry check, scaling, and the assistant.