Muffins

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 25 min Total: 25 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
for making muffins
for serving
Instructions (13)
To cook bought muffins
  1. Pull the muffins exactly in half with two forks (never touch them at this stage with a knife)
  2. Toast each side carefully but lightly.
  3. Lay a slice of warmed butter on one side.
  4. Close the other side closely over it and set it on a hot dish.
  5. Treat the rest in the same way.
  6. Cut in four and serve very hot in a proper muffin dish with a cover.
  7. It is better to send only one or two muffins in at a time, always serving them hot, rather than to pile too many on the plate at once, which makes them sodden.
To make muffins
  1. Sift together 1lb. of fine flour, a teaspoonful of baking powder, and two teaspoonfuls of salt.
  2. Stir into this gradually enough milk to make a rather stiff, smooth batter.
  3. Butter four muffin-rings and place them on a well-buttered and heated baking tin in the oven.
  4. Bake for about twenty-five minutes.
  5. As soon as the batter rises to the top of the ring turn it gently and bake until each is a pale straw colour.
  6. Then finish off as before.
Original Text · last edited 4 days ago
Muffins.—These are usually bought, and are then cooked thus: Pull the muffins exactly in half with two forks (never touch them at this stage with a knife) and toast each side carefully but lightly. Now lay a slice of warmed butter on one side, close the other closely over it and set it on a hot dish, treating the rest in the same way. Cut in four and serve very hot in a proper muffin dish with a cover. It is better to send only one or two muffins in at a time, always serving them hot, rather than to pile too many on the plate at once, which makes them sodden. Where muffins cannot be bought, make them thus: Sift together 1lb. of fine flour, a teaspoonful of baking powder, and two teaspoonfuls of salt; now stir into this gradually enough milk to make a rather stiff, smooth batter, butter four muffin-rings and place them on a well-buttered and heated baking tin in the oven, and bake for about twenty-five minutes. As soon as the batter rises to the top of the ring turn it gently and bake until each is a pale straw colour. Then finish off as before. The above quantities will take altogether about a pint (or perhaps a trifle more) of milk.
Notes
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