Muffins

Ingredients

• I quart flour
• \ teaspoonful sugar
• I „ salt ;
• 2 large teaspoonsful Yeatman's yeast powder
• i^ pints milk

Method

1. 1

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

2. 2

   Have the girdle heated equally all over, grease it, and lay on the muffin rings, half fill them, and when risen well up to the top of the rings, turn over gently with a cake turner.

3. 3

   They should not be too brown, just a buff colour.

4. 4

   When they are all cooked, pull each open in half, toast delicately, butter them well.

5. 5

   Serve on a folded napkin, piled high and very hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 174. The excerpt below is the record exactly as published.

Muffins. I quart flour ; \ teaspoonful sugar ; I „ salt ; 438 RICE MUFFINS. 2 large teaspoonsful Yeatman's yeast powder ; i^ pints milk

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