Wheat Muffins

Ingredients

• One cake yeast
• 1 cup lukewarm milk
• 2 cups sifted flour
• 3 eggs
• 1 tablespoon melted butter
• 1 tablespoon sugar
• 1/2 teaspoon salt

Method

1. 1

   Dissolve the yeast in the milk; add to it the butter, salt, sugar and flour to make a moderately firm batter.

2. 2

   Set to rise in a moderately warm place for about 2 hours.

3. 3

   When well risen add to it the eggs beaten light; drop into greased muffin tins and bake at once in a hot oven for about 20 minutes.

4. 4

   They should be eaten immediately.

5. 5

   If set overnight use 1/2 cake of yeast.

6. 6

   The entire process takes about 2 1/2 hours.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 38. The excerpt below is the record exactly as published.

2 teaspoon salt, 1 egg. Sift the flour, salt and baking powder together, and after BKEADS 85 adding the mashed potatoes rub in the butter lightly. Make a soft dough by adding the egg, well beaten, and, if neces- sary, a little milk. Make the dough of the right consistency to roll out. If the potato happens to be moist no milk will be required. Divide the dough into three parts and roll into rounds half an inch thick. Cut each of these across twice, so as to make four parts. Bake in a quick oven or on a griddle, and when they are done split and butter them, and serve hot. NUT BREAD. 1 egg, y~2 cup sugar, 1 spoon salt, 1^4 cups milk, 4 tea- spoons baking powder, 1 cup chopped nuts, 4 cups sifted flour. Put in pan, set in warm place 30 minutes. Bake 30 to 45 minutes. — Mrs. R. J. Corbitt. BATTER BREADS BATTER BKEAD. One pint meal, 2 eggs, 1 spoon lard, 1 teaspoon salt; beat the eggs very light; then add the lard, mix and beat very light; then sift the meal into this, thin it with milk to the consistency of batter cakes, and bake. — Mrs. J. D. Rose. EXCELLENT BATTER CAKES WITHOUT EGGS. One cake Fleischmann's yeast, 1 cup lukewarm water, 1-Vi cups lukewarm milk, 2 heaping cups sifted flour, 4 tablespoons lard, Vi> teaspoon salt, 4 tablespoons syrup. Sift flour into bowl; add to it the salt, syrup, lard (melted), and lastly, the milk and water in which tne yeast has previously been dissolved (add the milk and water gradually). Then beat the batter thoroughly. When smooth set aside over- night to rise. In the morning beat well and bake on well- greased griddle. QUICK BUCKWHEAT CAKES. To 1 pint of buckwheat put 1 teaspoon of salt, 1 tablespoon of sugar; make a good stiff batter with buttermilk; 1 level teaspoon soda. Bake on a hot plate well oiled. — Mrs. J. T. Elmore. SOUTHERN SALLY LUNN. One quart flour, 3 eggs, 1 heaping teaspoon lard, a yeast cake dissolved in a little lukewarm water, 1 pint new milk. Beat yolks light; stir in yeast, then lard, then milk and flour. Beat whites of eggs stiff and add to mix- ture, folding them in. Set to rise in a loaf cake pan over night in a warm place. Bake in medium oven. SALLY LUNN. One-half cake yeast soaked in a cup of warm water, % cup of sugar, 1 teaspoon of salt, 1 cup of sweet milk, 1 quart of BATTEK BREADS 87 flour. Mix and let stand a few hours to rise, then stir in 2-3 cup of butter and lard mixed, pour in a greased pan and let stand in a warm place to rise about 1 hour. Bake slowly. The sugar may be left out. — Mrs. 0. P. Shell. QUICK SALLY LUNN. One cup of sugar, y2 cup of butter, 2 eggs, 1 pint of sweet milk, flour to make batter as stiff as cake, with 3 teaspoons of baking powder; bake in cake mould or muffin tins. — Mrs. J. T. Alderman. SALLY LUNN. One-fourth cup of lard and butter mixed. Beat slightly; add 2 eggs; beat until thick and creamy; add 1 cupful of milk, 3 cupfuls of flour, 2 teaspoonfuls of baking powder. Put in a deep pan and grate nutmeg over. Bake 20 or 30 minutes. — Mrs. J. Pi. Singleton; Mebane, N. C. FLANNEL CAKES. One cup of sifted corn meal, 1 cup of flour (before sift- ing), 1 large spoon of lard, ^ teaspoon of salt, 2 eggs, 14 yeast cake dissolved in lukewarm water, enough warm water to be added to make stiff batter. Let rise over night and next morning add teaspoonful of brown or white sugar. Bake on either soapstone or a greased baker. — Mrs. C. M. Coop.er. EGG BREAD. Two cups meal, 2 eggs, 1 cup cold water, 1 cup boiling water, lard size of egg. One pint meal, 1 pint buttermilk, level teaspoonful soda, salt, lard, level tablespoonful. — Mrs. Henry Perry. DELICIOUS MUFFINS. One and one-half cups flour, 1 teaspoonful salt, 2 teaspoon- fuls Rumford's baking powder, 1 tablespoonful butter, 1 88 BATTEE BREADS tablespoonful sugar, 2 eggs, 1 cup milk. Sift the flour, salt and baking powder together, rub in the butter, add sugar, and mix to a batter with the yolks of eggs and milk. Last of all add the whites of eggs beaten to a stiff froth. Bake at once in a quick oven. — Mrs. 8. H. Allen* BUTTERMILK MUFFINS. Two eggs beaten, 1 quart buttermilk, 1 teaspoonful salt, 1 teaspoonful of baking soda, sufficient flour to drop (bake in muffin rings). WHEAT MUFFINS. One cake yeast, 1 cup lukewarm milk, 2 cups sifted flour, 3 eggs, 1 tablespoon melted butter, 1 tablespoon sugar

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