Oatmeal Muffins

Name: Oatmeal Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup Oatmeal; 1 1/2 pints All-purpose flour; 1 teaspoonful Salt; 2 teaspoonfuls Royal Baking Powder; 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.); 2 large Eggs; 1 pint Whole milk (Originally sweet milk. Substituted with whole milk.)

A classic oatmeal muffin recipe from 1888.

⏱ Prep: 15m

🍳 Cook: 15m

⏰ Total: 30m

🍽 Servings: 12 muffins

Ingredients

1 cup Oatmeal
1 1/2 pints All-purpose flour
1 teaspoonful Salt
2 teaspoonfuls Royal Baking Powder
1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
2 large Eggs
1 pint Whole milk (Originally sweet milk. Substituted with whole milk.)

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Instructions

1Sift together the oatmeal, flour, salt, and baking powder in a large bowl.
2Rub the cold butter (or shortening) into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, lightly beat the eggs. Add the beaten eggs and milk to the dry ingredients. Mix smoothly into a batter that is thinner than a cupcake batter.
3Preheat oven to 400°F (200°C). Fill muffin pans 2/3 full. Bake in a preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.

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