A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Pour scalded milk over oatmeal
Let stand five minutes
Add melted butter, sugar, flour, baking powder, and beaten egg
Modern guidance to help you succeed with this vintage recipe
Scalding the milk and soaking the ground oatmeal hydrates the oat particles and gelatinizes their starches, creating a tender, cohesive crumb instead of a gritty texture. The five-minute rest allows the oats to fully absorb liquid, preventing them from stealing moisture from the batter during baking. Beating the egg until light incorporates air that works with the generous amount of baking powder to provide lift in these quick muffins.
The ground oatmeal can be prepared up to 1 week ahead and stored in an airtight container at room temperature. However, these muffins are best mixed and baked immediately, as the baking powder begins reacting once combined with liquid.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 2 months. Reheat frozen muffins in a 300°F oven for 10-12 minutes, or microwave for 20-30 seconds until warmed through.
AI-generated tips from Chef Cecil's culinary database
The ground oatmeal can be prepared up to 1 week ahead and stored in an airtight container at room temperature. However, these muffins are best mixed and baked immediately, as the baking powder begins reacting once combined with liquid.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 2 months. Reheat frozen muffins in a 300°F oven for 10-12 minutes, or microwave for 20-30 seconds until warmed through.
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