Wheat Muffins

Ingredients

• 1 cake compressed yeast
• 2 eggs
• 1 cup milk, scalded and cooled
• 2 tablespoons melted lard
• 1/2 cup Itikewarm water
• 2 cups sifted flour
• 2 level tablespoons sugar
• '72 teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm liquid; add the lard (or butter), eggs beaten until light, and flour to make a moderately stiff batter; then add the salt and beat until smooth.

2. 2

   Cover and set aside in a warm place for about one hour.

3. 3

   When risen, fill well-greased muffin tins half full; cover and let rise again for about half an hour.

4. 4

   Bake twenty minutes in a hot oven, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 106. The excerpt below is the record exactly as published.

WHEAT MUFFINS 1 cake compressed yeast 2 eggs 1 cup milk, scalded and cooled 2 tablespoons melted lard Vi cup Itikewarm water 2 cups sifted flour 2 level tablespoons sugar '72 teaspoon salt

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