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Muffins (Cake compressed yeast cup)

1 cake compressed yeast 1/4 cup lukewarm water 3 tablespoons sugar 2 tablespoons butter 1 teaspoon salt 1 cup hot milk 1 cup rolled oats 1/2 cup whole wheat flour 1/2 cup sifted white flour Boil the oats and butter in a cup of milk one minute. Let stand until lukewarm. Dissolve the yeast and sugar in one fourth cup of 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 well-greased muffin pans two thirds full; let rise about forty minutes; bake twenty-five minutes in a moderately hot oven.