I recently acquired the 1950 edition of Betty Crocker's Picture Cook Book from my Grandma Margaret. I have to admit, I wasn't convinced I needed this book at first . . . but after I took time to look through it, I'm so glad I have it! First, it is interesting to see how recipes were written and the types of things that were popular to cook in 1950. Second, she has certain recipes flagged and even notes written on some pages. For example, the recipe for Spritz cookies (one of my grandma's signatures) is boldly crossed out with the note "no good" written next to it - obviously that wasn't the recipe she always used! Ha!
As I looked through the recipes, I was surprised not only by how much has changed - but by how much has remained the same over the past 59 years. I added several of the recipes to my list of things to try, but these oatmeal muffins really jumped out at me. Maybe because the description says "They're marvelous. So moist at rich!" People just don't use 'marvelous' much any more . . .
I'm a big fan of almost anything oatmeal, so perhaps I'm biased - I think these muffins are marvelous! However, I can also think of several adaptations I would like to try (not all at the same time, of course):
- Add more sweetner (maybe maple syrup) (these muffins are only subtly sweet)
- Add cinnamon
- Add chopped apples
- Add cranberries and orange zest (and maybe white chocolate drizzle)
- Top with maple syrup/powdered sugar glaze
- Use coarse sea salt or kosher salt
- Soak the oatmeal longer
- Substitute spelt flour
Soak together for one hour . . .
1 cup rolled oats
1 cup buttermilk
Mix together thoroughly . . .
1/3 cup butter (it actually calls for shortening - no thanks)
1/2 cup brown sugar
Sift together . . .
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
and stir in alternately with rolled oats and buttermilk.
Fill lined muffin cups 2/3 full. Bake at 400 degrees until golden brown, about 20 minutes.
Yield: about 12 muffins