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Breakfast Muffins

Name: Breakfast Muffins
Yield: 1 servings
Ingredients: one pint milk; one egg; a piece of butter as large as a hen's egg; one teaspoonful of salt; half a teacup of yeast; and flour to make a stiff batter

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 345. The excerpt below is the record exactly as published.

BREAKFAST MUFFINS. One pint milk, one egg, a piece of butter as large as a hen's egg, one teaspoonful of salt, half a teacup of yeast, and flour to make a stiff batter

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