Muffins

Ingredients

• One pint of milk
• One pint of flour
• one teaspoonful of salt
• two ounces of butter
• three eggs

Method

1. 1

   Mix flour and salt, add egg yolks and melted butter.

2. 2

   Stir in milk and mix until smooth.

3. 3

   Whip egg whites and fold into batter.

4. 4

   Pour into greased muffin rings and bake for 10 minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 85. The excerpt below is the record exactly as published.

Muffins.— One pint of milk, one pint of flour, one teaSi)oonful,of salt, two ounces of butter, three eggs. TIBBIE suiEVs.oR girhle scones. 193 Put the flour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole, and place the whites upon a plate. Melt the butter, taking care that it does not become hot, and pour this over the yolks of eggs, when the milk also must be poured in, and as it is poured the dry flour must be worked in from the sides. When all the flour is mixed in, the mixture should be beaten until bubbles arise upon its surface. Whip the whites of eggs to a stiff froth, and stir this, lightly into the batter. Slightly grease and heat twelve muffin rings, place them into a baking pan and pour into them equal parts of the batter, when they must be put into a very quick oven and baked for ten minutes. Serve hot. Note. — ^A very delicious mu£Sn may also be made after this recipe, of equal parts of com meal and wheat flour. Tibbie Shiel's or Girdle Scones. — One pound of flour, one teaspoonful of bi-carbonate of soda, one-half teaspoonful of cream of tartar, one-half teaspoonful of salt, three gills of butter milk. Put the flour into a bowl and mix through it the salt, place the soda and cream of tartar upon a plate, and make all smooth with the back of a teaspoon. Mix this also with the flour, pour in the butter milk and stir all thor- oughly together. Flour a mixing board, pour the batter out upon this, and adding a little flour from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. 194 BREAD AND CAHrJSS. Cut thcidough in two pieces, and roll each piece out round, and to about half an inch in thickness. Divide each round into four pieces, place them on a heated gir- dle and bake them fifteen minutes, turning them once meantime. Serve cold with butter. Soda Scones. — One pound of flour, two ounces of butter, one ounce of sugar, one teaspoonful of carbonate of soda, one-half teaspoonfu-l of cream of tartar, three gills ,of butter milk, one-half teaspoonful of salt.

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