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Oatmeal Raisin Muffins (with yeast)

(Makes 3 to 4 dozen-will keep) 1 compressed yeast cake 1 pint milk 1 cup rolled oats 1/4 cup Mazola 1/2 cup Karo 1 teaspoon salt 2 cups bread flour 2 cups entire wheat flour 1 cup raisins Scald the milk and pour it over the oats, Mazola, salt and Karo. When tepid, add the yeast dissolved in one-fourth cup lukewarm water. Beat in the flour and raisins and let rise until double in size. Half fill muffins pans oiled with Mazola. Let rise and when nearly double, bake from thirty-five to forty minutes in a moderate oven, 350 to 375 degrees F. The raisins may be omitted, or chopped figs, dates or nuts may be substituted.