Boston Muffins

Ingredients

• 1 1/2 pints flour
• 1/2 pint Indian corn meal
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 1 tablespoon butter
• 3 eggs
• 1 pint (full measure) milk
• 1 teaspoon extract cinnamon

Method

1. 1

   Sift together flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon.

2. 2

   Mix into batter a little stiffer than ordinary griddle-cake batter.

3. 3

   Have griddle heated regularly all over; grease it.

4. 4

   Lay on it muffin-rings, also greased; half fill them with batter.

5. 5

   As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side.

6. 6

   They should bake in 7 or 8 minutes.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 13. The excerpt below is the record exactly as published.

Boston Muffins. — IM2 pints flour. Mi pint Indian com meal, 1 tablespoon sugar, 1 tea- spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon extract cinnamon (which may be omitted without detriment). Sift together flour, com meal, sugar, salt, and powder ; rub in butter or lard ; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stifFer than ordinary griddle- cake batter. Have griddle heated regularly all over; grease it. lay on it muffin-rings, also greased ; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turaer; bake nice brown on either side. They should bake in 7 or 8 minutes. French Muffins. — IMi pints flour, 1 cup honey. Mi teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over Mi pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 6 THE ROYAL BAKER AND PASTRY COOK cream, and honev. Mix smoothly into batter as for pound cake ; about fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes. Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sent, 1 tablespoon sugar, teaspoons Royal Baking Powder, pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift to- gether flour, sugar, salt, and powder ; add to rice preparation, mix into smooth, rather firm batter; muffin-pans (flg. VII) to be cold and well greased, then fill % ; bake in hot oven 15 minutes. Hominy Muffins.— Same as rice muffins, substituting 1 cup boiled hominy for the rice. Royal SaIly*Lunn Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.