Oatmeal Muffins

With brown sugar.

A recipe somewhat more descriptive than the version in The Woman Suffrage Cook Book by Mrs. Hattie A. Burr from around 1886:

Oatmeal Muffins.

In a quart of well-cooked oatmeal pudding, warm, stir a small piece of butter and half a cup of sugar. Put in half a cake of yeast, and mix stiff with flour. Raise over night and bake in gem pans.

Anne B. Rogers.

Oatmeal pudding is, as you might imagine, prepared oatmeal. Another take, from the March 20, 1898 edition of the Boston Globe:

Oatmeal muffins made of cold oatmeal — 2 cups of oatmeal, 1/2 cup sugar, beat together, add 2 cups sweet milk and 2 cups of flour with 2 teaspoons of baking powder, little salt; beat all well together and bake in gem pans in quick oven, care to be taken to follow directions in putting together. We make 2-1/2 down in the morning for breakfast. Our family is larger than yours (9) and all good eaters.

From a box sold in Nampa, Idaho.

Oatmeal Muffins

1 cup quick cooked oats
1 cup sour milk (buttermilk)
1 egg
1/2 cup brown sugar
1/2 cup melted shortening
1 cup flour
1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. baking soda

Soak oatmeal in sour milk 1 hour.

Add egg and beat well. Add sugar and mix.

Add cool shortening. Add flour (sifted with dry ingredients).

Pour into greased muffin tins; fill 2/3 full. Bake 400 deg. for 15 to 20 minutes.

Makes 1 dozen.

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