MUFFINS No. 1
- 2 cupfuls of flour.
- 1 cupful of milk.
- 1 level tablespoonful of butter.
- 2 eggs (beaten separately).
- ½ teaspoonful of salt.
- 2 even teaspoonfuls of baking-powder.
Mix thoroughly the baking-powder and salt with the flour. Stir the milk and yolks together; add the butter, melted; then the flour, and lastly fold in the whipped whites. Turn into hot gem-pans, and bake at once in a very hot oven for fifteen to twenty minutes. Serve immediately.
RAISED MUFFINS
- 1 pint of milk, scalded.
- ½ compressed yeast-cake.
- 2 tablespoonfuls of butter.
- 1 tablespoonful of sugar.
- 1 teaspoonful of salt.
- About 2½ cupfuls of flour.
Scald the milk, and add the butter, sugar and salt. When it has become lukewarm, add the yeast dissolved in a quarter cupful of lukewarm water. Stir in enough flour to make a drop batter, cover it well, place it in a warm place free from draughts, and let rise over night. In the morning stir it down, grease some muffin-rings, place them on a hot greased griddle, fill the rings half full of batter. It will rise to the top. Turn the muffins with a pancake turner and bake them on both sides until a thin brown crust is formed. Two eggs may be added to the batter in the morning if desired. If so, beat the yolks and whites separately and add the whites last.
ENGLISH MUFFINS OR CRUMPETS
Use the receipt for raised muffins, omitting the sugar and eggs. Do not bake them so much. Turn them before the crust becomes brown. When cold, pull them apart and toast them.
SALLY LUNN
This is the same as the receipt for Muffins No. 1, using three eggs instead of two, and baking it in a cake-tin instead of gem-pans. In this form it is served for luncheon or for tea.