English Muffins

Ingredients

• 1 quart flour
• y teaspoon sugar
• 1 teaspoon salt
• 2 large teaspoons Royal Baking Powder
• ly pints milk

Method

1. 1

   Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes.

2. 2

   Have griddle heated regularly all over, grease it, and lay on muffin-rings; half fill them, and when risen well up to top of rings, turn over gently with cake-turner.

3. 3

   They should not be too brown — just a buff color.

4. 4

   When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 9. The excerpt below is the record exactly as published.

teaspoon sugar, 1 tea¬ spoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in butter; add beaten eggs, and milk; mix into smooth, rather firm, batter; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistence of cup cake; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. English Muffins. — 1 quart flour, y tea¬ spoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, ly pints milk

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