Muffins

Ingredients

• 1lb. of fine flour
• a teaspoonful of baking powder
• two saltspoonfuls of salt
• about a pint (or perhaps a trifle more) of milk

Method

1. 1

   Sift flour, baking powder, and salt.

2. 2

   Stir in enough milk for a stiff batter.

3. 3

   Butter muffin rings, bake for 25 minutes until pale straw color, then serve hot.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.

Muffins. — These are usually bought, and are then cooked thus : Pull the muffins exactly in haK with two forks (never touch them at this stage with a knife) and toast each side carefully but lightly. Now lay a slice of warmed butter on one side, close the other closely over it and set it on a hot dish, treating the rest in the same way. Cut in four and serve very hot in a proper muffin dish with a cover. It is better to send only one or two muffins in at a BREAKFAST. 13 time, always serving them hot, rather than to pile too many on the plate at once, which makes them sodden. Where muffins cannot he bought, make them thus : Sift together 11b. of line flour, a tea- spoonful of baking powder, and two saltspoonfuls of salt; now stir into this gradually enough milk to make a rather stiff, smooth batter, butter four muffin-rings and place them on a well-buttered and heated baking tin in the oven, and bake for about twenty-five minutes. As soon as the batter rises to the top of the ring turn it gently and bake until each is a pale straw colour. Then finish off as before. The above quantities will take altogether about a pint (or pei'haps a trifle more) of milk

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