Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Oatmeal Muffins

• 1 cup scalded milk
  1 cup cold cooked oatmeal
  ¼ cup sugar or
  ¼ cup molasses
  ½ teaspoon salt
  ½ yeast cake
  ¼ cup lukewarm water
  2 to 3 cups flour

Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour.