Raised Oatmeal Muffins

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¾ cup scalded milk.
  • ¼ cup sugar.
  • ½ teaspoon salt.
  • ¼ yeast cake dissolved in
  • ¼ cup lukewarm milk.
  • 1 cup cold cooked oatmeal.
  • cups flour.


    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.