Muffins with Baking-Powder

Ingredients

• a good-sized piece of butter
• 4 pint of boiling water
• 1 large breakfast-cupful of white cornflour
• 1 breakfast-cupful of flour
• 1 teaspoonful of baking-powder
• 1 teaspoonful of salt
• f pint of cold milk

Method

1. 1

   Boil butter in boiling water and pour over cornflour to scald it.

2. 2

   Add flour, baking powder, salt, and cold milk.

3. 3

   Beat well with an egg-whisk.

4. 4

   Grease Muffin-rings, make them hot, pour in the batter, and bake in a moderate oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 552. The excerpt below is the record exactly as published.

a good-sized piece of butter in 4 pint of boiling water, and pour it over 1 large breakfast-cupful of white cornflour, to scald it ; add 1 breakfast-cupful of flour, 1 Muffins — continued. teaspoonful of baking-powder, 1 teaspoonful of salt, and f pint of cold milk. Beat these up well with an egg- wliisk. Grease some Muffin-rings, stand them on baking- sheets, and make them hot; pour the batter in, and bake in a moderate oven. (4) Mix together overnight 1 breakfast-cupful of corn- flour, 1 teacupful of sugar, and 1 small teaspoonful of salt ; put it in a double boiler, or bain-marie, add 1 table-spoon- ful of butter and 2| pints of boiling water, stir till smooth, and cook for one hour. Turn it into a basin, and pour over it 2 table-spoonfuls of water to prevent a crust from forming. Beat it next morning till soft and smooth. Mix together 3 teacupfuls of fine yellow cornflour, 3 tea- cupfuls of white flour, and 2 teaspoonfuls of baking-powder; mix these with the meal, and add 1 well-beaten egg. Butter some Muffin-rings and set them on a greased baking- sheet. Pour the mixture into the rings, and bake in a hot oven. (5) Mix with 1 pint of warm milk 1 breakfast-cupful of flour, 2 dessert spoonfuls of moist sugar, loz. of German yeast, and 2 saltspoonfulS of salt, adding enough cornflour to make a thin batter. Let it rise till the next morning, and then add a pat of warmed butter and 1 teaspoonful of bicarbonate of soda dissolved in a little warm water; beat all well until quite smooth. Butter some Muffin-rings, set them on a greased baking-sheet, pour the mixture into them, and bake slowly. Muffins made with Cream.- — Whisk the yolks and whites of four eggs separately, mix them together, and stir them into 1 pint of cream and loz. of warmed butter. Stir in gradually 1 pint of flour, put it into Muffin-rings, and bake quickly in a hot oven. Muffins made with Dough. — (1) Take about lib. of dough from some light bread that was set to rise overnight, and work in 2oz. of warmed butter, 1 gill of milk, loz. of sugar, two yolks of eggs or one whole egg (the milk and eggs having been previously beaten together, and the sugar dis- solved in the milk), 1 teaspoonful of flour, and 1 pinch of salt. Beat the batter on the side of the pan until it is quite elastic and smooth. Put it to rise for one hour. Grease some Muffin-rings and pour in the batter, which should be made thin enough to run but not thin enough to run under the rings. Put it to rise for half-an-hour, and bake ten minutes in a hot oven. (2) Put lib. of light dough into a deep bowl or basin, and add without mixing 2 table-spoonfuls of warm butter, 1 table spoonful of molasses, two or three eggs, a little sal-t, and 1 teacupful of lukewarm milk. Put the bowl in a warm place to let the dough rise a little, and then beat them all together for several minutes. Half-fill some well- greased Muffin-rings with the mixture, let it rise again for a few minutes until the rings are full, put them in a hot oven, and bake for eight minutes. When done, brush them over with a little hot water and butter, and they are ready for use. Muffins in Trench Style. — Dissolve a medium-sized cake of yeast in warm water ; put loz. of butter into a saucepan with \ pint of milk and warm them ; beat four eggs till frothy, then stir them in with the milk. Mix the yeast with the eggs and milk, and stir in gradually lqt. of flour. Grease some Muffin-rings and set them on a greased baking- dish, pour some of the batter into each, and set them to rise in a warm place. When well risen, bake the Muffins lightly in a moderate oven. If they are to be served hot with butter inside them, they should be pulled apart, as cutting them with a knife will make them heavy. Muffins made with Graham-Flour. — Mix 41b. of Graham- flour with half its quantity of white flour, and stir in 3 teacupfuls of milk mixed with a little yeast while luke- warm, and then add 2 table-spoonfuls of warmed butter, one beaten egg, and 1 saltspoonful of salt. Put this mixture into a pan, smooth it over the top with the bowl of a spoon dipped in melted lard, and put it in a warm place to rise. Let it remain for about twelve hours, beat it up again, put it into Muffin-rings, let it rise again for lialf-an-hour, and then bake in a hot oven until done. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 951 Muffins — continued. Muffins made with Granulated Wheat. — Put 3 teacupfuls of granulated wheat into a basin, and mix in, in this order, 1 saltspoonful of salt, 2 teaspoonfuls of baking-powder

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