Oatmeal Muffins

Ingredients

• ½ cup rolled or flaked oats
• 1¼ cup flour
• 3 teaspoons baking powder
• ½ cup milk
• 1 egg
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 tablespoons butter

Method

1. 1

   Mix all ingredients thoroughly and bake in muffin rings.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 63. The excerpt below is the record exactly as published.

2 tablespoons butter. Mix dry ingredients, then butter, yolks of eggs and milk, lastly beat in whites. Drop in tins and ^bake in quick oven. — ^Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — 'Cream together 1 egg, 2 taiblespoons sugar, y2 teaspoon salt, about 1 cup milk, 2 cups flour, 3J/^ teaspoons baking powder (level), 2 tablespoons melted butter. Beat t^z very light, add sugar, milk and salt. Sift in the flour and baking powder and beat well; pour in the butter, and bake in a hot oven about 20 minutes. — ^Mrs. M. Anthony, iDes Plaines, 111. VARIATION II. — Cream together 1 t^^, Y^ cup brown sugar, Yi, cup butter and lard, mixed, 1 cup buttermilk, 2 cups bran, XY^ cups flour, 1 teaspoon soda, Y2 cup chopped raisins (1 cup sour cream may be used instead of butter and lard). Bake in muffin tins. — Mrs. C. F. Adams, Franklin, 111. BUTTERMILK MUFFINS.- Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 tz^ beaten in a COOK COUNTY COOK BOOK 97 little salt, y-2. teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. — Mrs. C. J. Jeffries, Winnetka, 111. CHICAGO MUFFINS.— Mix together 1^ pts. of flour, J^ pt. of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. — Mrs. C. J. Jeffries, Win- netka, 111. CORNMEAL MUFFINS.— Mix together 1 cup flour Y^ cup cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add baking powder before sugar, y^ teaspoon salt, 1 ^^^y 1 cup milk, 2 teaspoons butter. Mix according to rule. Bake in gem pans. — Mrs. Almond Case, Palatine, 111. CHESTNUT MUFFINS.— Boil 1 qt. of chestnuts; open the shells and take out the well cooked kernel; press them at once through a colander, add a level teaspoon of salt, the yolks of 2 eggs, (beaten with ^ cup milk, and Yz cup flour, sifted with a tea- spoon baking powder. Fold in the well-beaten whites of the eggs. Bake in 12 hot greased gem pans. — Mrs. C. F. Adams, Franklin, 111. CRUMB MUFFINS. — Brown the bread in the oven and pound to Ij^ cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, Yi cup white flour, 1 heaping teaspoon baking powder. Beat well. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. DROP MUFFINS.— To 2 cups sifted flour add 2 cups milk, 1 tablespoon baking powder, Y^ teaspoon salt; mix together till quite stiff and foamy, drop in hot greased mufiin rings and cook quickly. Easily made, requires no eggs, and are light and delicious and a boon to a busy houscewife. Can be stirred up at the last minute. — Mrs. Mary Carpenter, Des Plaines, 111. , DATE MUFFINS.— Mix together Ya cup butter, creamed, 1 egg well beaten, Y2 pound dates, stoned and chopped; 1 cup sweet milk, 1 pt. flour, 3 teaspoons baking powder. Add milk and flour alternately. Bake in gem. pans. Will make 12. — Mrs, Julius Cas- per, Wheeling, 111. 98 ^ BREAD ECONOMY MUFFINS.— Beat the egg and salt until light. Add 54 cup sugar and beat; add 1 tablespoon of lard and beat. Sift in ^2 cup flour and 2 teaspoons baking powder and ^2 cup milk, mix and beat thoroughly; then beat in another J^ cup of the milk and J4 cup flour and beat. Bake in a well-greased hot muffin-tin in a hot oven. This recipe makes eight (8) muffins. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. ENTIRE WHEAT MUFFINS.— Sift together 1 cup each of wiheat and rye flour, 1 tablespoon of sugar, a pinch of salt and 2 level teaspoons of baking powder. Beat 1 egg lightly, add large }i cup of milk and stir into the dry ingredients; add 3 tablespoons of melted butter and bake in hot oven 25 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. .GRAHAM MUFFINS.— 2 eggs, ^ cup sour cream, Yj cup sugar, 2 teaspoons baking powder, 1 cup white flour, % teaspoon salt, enough graham flour to make stiff batter. Beat the sugar with the eggs; add the sour cream and salt; sift in the white flour with baking powder; mix thoroughly, and then add enough gra- ham flour to make a stiff batter. — Mrs. J. S. Putman, Wheeling, 111. HONEY MUFFINS.— Sift together VA pts. flour, 2 teaspoons baking powder, and J4 of salt. Work in 2 tablespoons of butter; beat and add 3 eggs, 1 cup of honey and J^ pt. of milk. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. NEW YORK RYE MUFFINS.— Sift and mix 1 pt. of rye flour Yi pt. of a cornmeal, }<2 pt. of flour, 3 teaspoons of baking powder, 1 tablespoon of sugar and 1 teaspoon of salt; work in 1 tablespoon of lard and butter, and add 2 beaten eggs with 1 pt. of milk; beat into a firm batter. Grease muffin-pans and fill ^ of their capacity. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. OATMEAL MUFFINS.— Mix thoroug^hly together J^ cup •rolled or flaked oats, 1^4 cup flour, 3^ teaspoons baking powder, ^ cup milk, 1 eggf 2 tablespoons sugar

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