Prep 15 mins
Cook 25 mins
- 3⁄4 cup milk, scalded
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon active dry yeast
- 1⁄4 cup milk, lukewarm
- 2 1⁄2 cups all-purpose flour (unbleached)
- 1 cup cooked oatmeal, cold
- 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.
These just didn't work for me. I couldn't get them to rise. They did taste fine, but I would agree with the previous reviewer that these are not really like muffins at all. They are very "bready." I think if they had risen, they would have been good, as they did taste fine, but they weren't so good that I'd bother going through the trouble of making them again.
This was really nice. The batter was fascinating...it was SO thick after the overnight rise. Anyway, I liked it fine, but when I see the word "muffin" I think "sweet", whereas this recipe was really muffin-shaped bread. I added raisins and sprinkled the tops with sugar, but if I were to make them again, I would either make a loaf with the recipe as is OR I would make the muffins with extra sugar and dried fruit add-ins. But it did work just fine! Thanks!