English Muffins

Ingredients

• One quart flour
• one-half teaspoonful sugar
• one teaspoonful salt
• two teaspoonfuls baking powder
• one and one-quarter pints sweet milk

Method

1. 1

   Have batter a little stiffer than for griddle cakes.

2. 2

   Have a griddle hot and greased, lay greased muffin rings on it, fill them half full, and when risen to the top turn with cake turner.

3. 3

   Do not bake too brown.

4. 4

   When done, pull apart, toast slightly, and butter.

5. 5

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 9. The excerpt below is the record exactly as published.

One quart flour, three teaspoonfuls baking powder, one tablespoonful sugar, a lit- tle salt, water to make a batter a little stiffer than for pancakes. Bake in greased muffin rings on a hot-greased griddle. Serve at once. Do not hesitate to try this recipe because it calls for no milk and eggs ; it makes the light- est and tenderest of muffins. 20. Muffins. — Three eggs, whites and yolks beaten separately, one pint sweet milk, one tablespoonful melted butter, two teaspoonfuls THE PHYSICAL CULTURE COOK BOOK. 37 baking powder, flour enough to stiffen. Bake twenty to thirty minutes in a hot even. 21. Breakfast Muffins. — One cup sugar, one egg, one tablespoonful melted butter, one pint sweet milk, three cups flour, two teaspoonfuls baking powder, one teaspoonful salt. Mix well, put in hot buttered pans, and bake twen- ty to thirty minutes. This amount makes twelve muffins. 22. Rye Muffins (No. i). — One cup rye flour, one-quarter cup sugar, one-half teaspoonful salt, two teaspoonfuls baking powder, one cup- ful white flour, one egg, one cupful sweet milk. Mix well, put in hot muffin pans and bake in a hot oven fifteen to twenty minutes. 23. Rye Muffins (No. 2). — One cup rye liour, one cup Graham flour, one cup wheat flour, half a teaspoonful salt, two teaspoonfuls bak- ing powder, one tablespoonful sugar, two eggs, two cups milk or water. Bake in muffin rings fifteen to twenty minutes. 24. Graham Muffins. — One quart Graham flour, two teaspoonfuls baking powder, two tablespoonfuls sugar, a little salt, one table- spoonful butter, egg and two cups milk. Bake in small pans at once in a good even, fifteen minutes. 3 THE PHYSICAL CULTURE COOK BOOK. 25. Rice Muffins (No. i). — Take one cup cold boiled rice, two cups flour, two eggs, two cups milk, one tablespoonful butter and one tea- spoonful salt. Beat very hard and bake quickly. 26. Rice Muffins (No. 2). — One cup boiled rice, one cup sweet milk, two eggs, two table- spoonfuls melted butter, one teaspoonful sugar, two of baking powder, and enough flour to make a batter; beat hard and add the baking powder the last thing. Bake in muffin rings, 27. Barley Muffins. — One cup barley flour, two table spoonfuls sugar, one tablespoonful melted butter, one egg, one cup milk, one tea- spoonful baking powder, a little salt. Mix well, beat up and bake in greased muffin pans about twenty to thirty minutes. 28. English Muffins. — One quart1 flour, one- half teaspoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one and one- quarter pints sweet milk

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