Raised Oatmeal Muffins
A dish — scalded milk and sugar carry it.
contains glutencontains dairy
Ingredients
US
Metric
- ¾ cup scalded milk
- ¼ cup sugar
- ½ teaspoon salt
- ¼ yeast cake dissolved in
- ¼ cup lukewarm milk
- 1 cup cold cooked oatmeal
- 2½ cups flour
Make it lactose-friendly
- ¾ cup scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup lukewarm milk → lactose-free milk, oat milk, or almond milk
Steps
- Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. 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. Bake in moderate oven twenty-five to thirty minutes.
Nutrition (estimated, per serving)
| Calories | 448 |
|---|---|
| Protein | 12.7 g |
| Fat | 4.1 g |
| Carbs | 88.9 g |
| Fiber | 4.2 g |
| Sodium | 324 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States