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Oatmeal Muffins

1 cake FLEISCHMANN'S YEAST 1/4 cup lukewarm water 3 tablespoonfuls sugar 2 tablespoonfuls butter 1 cup hot milk 1 cup rolled oats 1/2 cup whole wheat flour 1/2 cup sifted white flour 1 teaspoonful salt Oatmeal muffins are rich in nutrition, hence make splendid "growing food". Boil the rolled oats and butter in milk one minute. Let stand until lukewarm. Dissolve yeast and sugar in lukewarm water, and combine the two mixtures. Add flour and salt, and beat well. The batter should be thick enough to drop heavily from the spoon. Cover and let rise until light, about one hour, in a moderately warm place. Fill wellgreased muffin pans two-thirds full. Let rise about forty minutes, bake twenty-five minutes in a moderately hot oven.