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OATMEAL MUFFINS (1896)

The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


Ingredients

• 1 cup cooked oatmeal.
• 1 1/2 cups flour.
• 2 tablespoons sugar.
• 3 teaspoons baking powder.
• 1/2 teaspoon salt.
• 1/2 cup milk.
• 1 egg.
• 1 tablespoon melted butter.


Directions

Mix and sift flour, salt, sugar, and baking powder; work in oatmeal with tips of fingers; add gradually milk, egg well beaten, and butter; bake in buttered muffin rings placed in buttered pan or buttered gem pans.
 

 

 

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