Raised Oatmeal Muffins
Posted by bakinghistory on August 1, 2007
From the original recipe by Fannie M. Farmer
In “The Boston Cooking School Cook Book” 1896–USA
These muffins should be baked in a gem pan, similar to a muffin pan but with shallow cups. Cast iron gem pans are still made, easy to find and not at all expensive. Earthenware or glass ramekins, muffin rings placed in a baking pan, or regular muffin pans will work as well.
3/4 cup (180 ml) milk, scalded
1/4 (50 g) cup sugar
1/2 tsp (3 g) salt
1/8 tsp (.5 g) active dry yeast
1/4 cup (60 ml) milk, lukewarm
2-1/2 cups (315 g) all purpose flour (unbleached)
1 cup cooked oatmeal, cold (I used 1/2 cup (80 g) steel cut Scottish-style oats (pinhead oats) cooked in 1-1/2 cups (355 ml) milk + 1/8 tsp (0.75 g) salt for about 20 minutes–you can use any type of oats you like as long as they are not instant. Cook them following directions given on the package)
Add sugar and salt to scalded milk and set aside to cool. Dissolve yeast in the lukewarm milk and set aside. Place the cooked oatmeal in a bowl and mix well with the flour. Add the milk and yeast mixture, and finally the milk mixed with sugar and salt. Beat the mixture throughly, then cover the bowl and let rise overnight. The following morning grease a muffin pan (or ramekins, muffin rings placed in a baking pan, or a cast iron gem pan) and fill each cup 2/3 full.
Preheat the oven to 350°F (180°C) and leave the filled pan on the stove to warm up. The muffins batter will rise quickly: when the batter fills the cups to the top it is ready to bake. Bake for about 25-30 minutes.
These muffins stay fresh for a long time thanks to both a slow fermentation and the cooked oatmeal. They also freeze well.