Raised Oatmeal Muffins

Ingredients

• Three-quarters cup of scalded milk
• one-quarter cup of sugar
• one-half teaspoonful of salt
• one-quarter yeast cake dissolved in one-quarter cup lukewarm milk
• one cup cold cooked oatmeal
• two and a half cups flour

Method

1. 1

   Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake.

2. 2

   Work oatmeal into flour with tips of fingers, and add to first mixture, beat thoroughly, cover, and let rise overnight.

3. 3

   In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan.

4. 4

   Bake in moderate oven twenty-five to thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 237. The excerpt below is the record exactly as published.

Raised Oatmeal Muffins. Three-quarters cup of scalded milk, one-quarter cup of sugar, one-half teaspoonful of salt, one-quarter yeast cake dis- solved in one-quarter cup lukewarm milk, one cup cold cooked oatmeal, two and a half cups flour

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