Oatmeal Muffins

Ingredients

• 1 cake compressed yeast
• 1 cup hot milk
• 1/2 cup lukewarm water
• 1 cup rolled oats
• 3 tablespoons sugar
• 1/2 cup whole wheat flour
• 2 tablespoons butter
• 1/2 cup sifted white flour
• 1 teaspoon salt

Method

1. 1

   Boil the oats and butter in a cup of milk for one minute.

2. 2

   Let stand until lukewarm.

3. 3

   Dissolve the yeast and sugar in one fourth cup of lukewarm water, and combine the two mixtures.

4. 4

   Add flour and salt and beat well.

5. 5

   The batter should be thick enough to drop heavily from the spoon.

6. 6

   Cover and let rise until light, about one hour.

7. 7

   Fill well-greased muffin pans two thirds full; let rise about forty minutes; bake twenty-five minutes in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 106. The excerpt below is the record exactly as published.

1 cup lukewarm water 6 cups sifted flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour. Beat until smooth; add rest of flour, or enough to make a soft dough, and last, the salt. Knead until smooth and elastic ; place in well-greased bowl ; cover and set aside in a warm place to rise. When double in bulk, which should be in about two hours, form with hand in twelve large, round bis- cuits. Cover and set aside for about one half hour. Then, with rolling pin, roll to about one fourth inch in thickness, keeping them round. Have ungreased griddle hot and bake ten minutes. Brown on both sides. As they brown, move to cooler part of stove, where 274 FamriyVf°Fo1.r BREAD, HOT-CAKES, ETC. they will bake more slowly, keeping them warm in the oven until all are baked. They can be reheated in this way or split and toasted on the griddle. These muffins are delicious served hot with plenty of butter. OATMEAL MUFFINS 1 cake compressed yeast 1 cup hot milk Vi cup lukewarm water 1 cup rolled oats 3 tablespoons sugar 1/2 cup whole wheat flour 2 tablespoons butter 1/2 cup sifted white flour 1 teaspoon salt

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