Boston Muffins

Ingredients

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

Method

1. 1

   Sift together flour, corn meal, sugar, salt, and powder; rub in butter or lard; add beaten eggs, 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, lay on muffin-rings, also greased; half fill them with batter.

4. 4

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

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 8. The excerpt below is the record exactly as published.

teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add y cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in very hot oven. Sandwich Biscuit. — Sift together 1 pint flour, y teaspoon salt, 1 teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon but¬ ter. Mix to a soft dough with milk. Roll out % inch thick. Cut into rounds. On V2 of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat ; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven. Nut Biscuit. — Sift together 2 cups flour, y2 teaspoon salt, 1 heaping teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon butter, add 1 cup ground or very finely chop¬ ped nuts — English walnuts, hickory-nuts, or almonds — and 2 tablespoons sugar; mix to a soft dough with milk. Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in hot oven. Royal Muffins. — Beat 3 eggs, add 1 pint milk, y teaspoon salt, 1 teaspoon sugar, and sufficient flour to make a drop batter — about 3 cups — into which has been thoroughly sifted 2 teaspoons Royal Baking Powder. Beat hard for 1 minute, fill greased muffin- cups or -pans % full, bake in hot oven about 20 minutes. Boston Muffins. — ly pints flour, l^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

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