Wheat Muffins - Best

Ingredients

• 2 rounded-up cups light bread dough
• 4 tablespoons melted butter
• Same of milk or cream
• 1 teaspoon sugar
• 3 yolks of eggs
• 1/2 cup of flour
• Pinch of salt

Method

1. 1

   Take the piece of dough from your light bread or rolls that was set to rise overnight.

2. 2

   Two hours before breakfast work the butter, sugar and milk in and set in a warm place a few minutes.

3. 3

   Then beat in eggs and flour and keep beating until the batter is very elastic and smooth.

4. 4

   Let rise in a warm place about an hour.

5. 5

   Grease muffin rings, set in a greased pan, half fill with the batter, let rise half an hour, bake ten minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 39. The excerpt below is the record exactly as published.

Wheat Muffins— Best. 2 rounded-up cups light bi'ead dough — little over a pound. 4 tablespoons meltei butter — 2 ounces. Same of milk or cream. 1 teaspoon sugar. 3 yolks of eggs — or 1 yolk and 1 e^^. Pinch of salt

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