Use the recipe for Plain Muffins as a basic rule. Substitute 1 cupful rolled oats for 1 cupful of wheat flour. Scald the milk, pour it over the rolled oats. Let the mixture stand for about 1/2 hour or until it is cool. Then add the other ingredients and mix as plain muffins. Use 4 teaspoonfuls of baking powder instead of 3 1/2 teaspoonfuls.
QUESTIONS
Explain why corn-meal is not used alone for corn-meal muffins (see Wheat Flour and Corn-meal).
Compare the quantity of milk used in Rice Muffins with that used in Plain
Muffins. Account for the difference.
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of boiled rice. Compare with the composition of the uncooked food. How much nourishment is lost by boiling?
By what method can rice be cooked to retain the most nourishment?
Explain why the per cent of nutrients in a food does not always indicate the quantity of nourishment that the nutrients yield to the body (see Per Cent of Nutrients; Nutritive Values).
LESSON CXXII
BAKING POWDER LOAF BREADS
QUICK LOAF BREADS.—The making of yeast bread requires kneading and covers a considerable period of time. A loaf of bread leavened with baking powder or other leavens suitable for quick breads may be made in a short time. The ingredients used for such a loaf, and the method of mixing it are about the same as for muffins. Baking the mixture in a bread pan rather than in muffin pans saves some effort in pouring the batter in the pan and in washing them. For those whose time is limited for food preparation, the making of baking powder loaf breads is recommended.