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Oatmeal Muffins

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Oatmeal Muffins' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Traps-pass conversion, two parts: the original's rolled oats are specified certified gluten-free oats (regular oats are a hidden-gluten trap), and its 1 cup sifted flour (125 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup). A 10-minute rest is added per the rule base. The original names no yield; the filed yield of 12 muffins is an editorial serving assignment, disclosed here.

Fine rolled oats and flour in equal cups, one egg and a cup of milk — a plain, hearty muffin from Aunt Sammy's 1931 baking chapter, good hot or split and toasted the next day.

Category: BakingServes: 12Time: 45 minComplexity: 2/5

Why this complexity: Oats must be certified gluten-free, which is a sourcing step, not a technique step; Batter is mixed minimally, like other muffins.

Ingredients

  • 1 cup certified gluten-free rolled oats, fine
  • 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup), for the original 1 cup sifted flour (125 g, USDA basis 125 g/cup)
  • 4 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1 tablespoon butter, melted

Method

  1. Heat the oven to 400°F (moderately hot). Grease a 12-cup muffin pan.
  2. Mix the oats, blend, baking powder, and salt thoroughly.
  3. Beat the egg slightly, add the milk, and stir with the melted butter into the dry mixture. Rest the batter 10 minutes (recommended for gluten-free blends and oats).
  4. Fill the greased muffin pans about two-thirds full.
  5. Make for 25 to 30 minutes at 400°F. Serve hot, or when cold split, butter, and toast before serving.

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