Muffins or Sally Lunns, No. 2 (made quickly)

Ingredients

• 1 pint flour
• 2 eggs, beaten separately
• 2 teaspoonfuls baking-powder
• 1/2 cup milk
• 1/2 teaspoonful salt
• 1/2 cup butter, melted

Method

1. 1

   Mix flour, baking-powder, and salt.

2. 2

   Beat the yolks, and add the milk and melted butter.

3. 3

   Put the two mixtures together quickly; add the whites last.

4. 4

   Fill muffin pans two thirds full, and bake fifteen minutes in a very hot oven.

5. 5

   This makes eight muffins.

6. 6

   If for tea, add two tablespoonfuls of sugar to the flour.

7. 7

   Use a scant cup of milk and one fourth of a cup of butter if you prefer.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 57. The excerpt below is the record exactly as published.

nt teaspoonful salt. 4 even teasp. baking-powder. 3^ cup sugar. Mix salt, baking-powder, and sugar with the flour. Rub in the butter, and moisten with milk or water to make a dough stiff enough to keep in shape when dropped from a spoon. Add the berries, which should be well floured to keep them from setthng. Drop by the large spoonfuls on a well-buttered shallow pan. Bake twenty minutes. Raised Flour Muffins or Sally Lunns (with Yeast). 1 cup milk, scalded and cooled. 3^ teaspoonful salt, scant. 1 teaspoonful sugar, cup yeast. 1 egg, yolk and white beaten sep- arately. Flour enough to make a drop batter. If intended for tea, add two tablespoonfuls of sugar and mix late in the forenoon. The}^ will rise in five or six 88 The Boston Cook Book. hours ; then add one large tahlespoonful of butter melted. When well mixed, fill muffin pans two thirds full. Let them rise fifteen or twenty minutes, and bake in a hot oven. Or they may be baked in muffin rings on a griddle, in which case it is better to add the melted butter at the first mixing. When ready to bake, have the griddle and rings well greased ; contrive to take up a spoonful of the dough without stirring enough to let out the air, and fill each ring ; cook until brown and well risen, then turn ring and muffin together, and brown the other side. Pull them apart, never cut them. This same mixture, when risen and baked in a buttered pudding-dish in which it is to be served, is the old-fashioned Sally Lunn. Cut with the point of a warm knife. If intended for breakfast, make a batter with the milk, yeast, flour, and sugar, mix late in the evening and keep in a cool place. In the morning add the egg, melted butter, and salt, and bake as usual. Muflans or Sally Lunns, No. 2 (made quickly). 1 pint flour. 2 eggs, beaten separately. 2 teaspoonfuls baking-powder

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