Oatmeal Muffins

Ingredients

• 1 cup scalded milk
• I teaspoon salt
• 1 cup cold cooked oatmeal
• ^ yeast cake
• ^ cup sugar
• or  cup lukewarm water
• I cup molasses
• 2 to 3 cups flour

Method

1. 1

   Mix oatmeal, scalded milk, sugar and salt.

2. 2

   When lukewarm, add dissolved yeast cake.

3. 3

   Add flour to make a stiff batter; beat five minutes.

4. 4

   Let rise overnight.

5. 5

   Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 64. The excerpt below is the record exactly as published.

cup lukewarm water 1 cup currants 4 eggs 3 tablespoons cinnamon I cup butter flour to knead I cup chopped citron BREAD 161 Melt butter in scalded milk ; when lukewarm, add dis- solved yeast, salt, eggs well beaten and flour to knead. Let rise ; roll into a sheet ; brush with melted butter ; dredge with cinnamon and sugar ; sprinkle with citron and currants; roll like jelly roll; cut in one half inch slices ; place on buttered sheet ; let rise. Bake one half hour. Raised Muffins 2 cups milk 1 teaspoon salt 1 cup melted butter | yeast cake i cup sugar ^ cup lukewarm water 2 eggs 3 to 4 cups flour Mix milk, butter, sugar and salt ; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let rise over night. In morning add eggs, yolks and whites beaten separately. Place buttered muffin rings on buttered griddle or dripping pan ; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in oven. Oatmeal Muffins 1 cup scalded milk I teaspoon salt 1 cup cold cooked oatmeal ^ yeast cake ^ cup sugar or \ cup lukewarm water I cup molasses 2 to 3 cups flour

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