Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.64 Kcal (689 kJ) | ||
| Calories from fat | 9.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 2% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 194.2mg | 8% | |
| Potassium | 88.2mg | 2% | |
| Total Carbs | 32.99g | 11% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 4.81g | 10% | |
| Iron | 1.9mg | 11% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 238.71 Kcal (999 kJ) | ||
| Calories from fat | 13.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 2% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 281.57mg | 8% | |
| Potassium | 127.88mg | 2% | |
| Total Carbs | 47.84g | 11% | |
| Sugars | 7.32g | 20% | |
| Dietary Fiber | 2.29g | 6% | |
| Protein | 6.98g | 10% | |
| Iron | 2.7mg | 11% | |
| Calcium | 60.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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