French Muffins

Ingredients

• 1 1/2 pints flour
• 1 cup honey
• 1/2 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 2 tablespoons butter
• 3 eggs
• a little over 1/2 pint milk or thin cream

Method

1. 1

   Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin cream, and honey.

2. 2

   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.

Nutrition per serving

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.

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

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