Oatmeal Muffins
2¼ Cups of flour.
2 Teaspoons of baking-powder.
1 Teaspoon of salt.
2 Tablespoons of sugar.
1 Egg.
1 Cup of milk.
1 Cup of cooked oatmeal.
1 Tablespoon of butter melted.
Sift the flour and baking-powder together twice. Beat the egg very light, stir into it the salt, sugar, and milk, then add the flour, and last the oatmeal and butter; beat for half a minute, and bake immediately in gem-pans or muffin-rings in a hot oven for half an hour.
N. B.—The oatmeal should not be cooked to a soft, thin mush, but should be rather dry; so, in preparing it, use less water than for porridge. These cakes are to be eaten hot.