Muffins (Recipe from 1912)

Muffins (Recipe from 1912) >>>

Feilding Star, Volume VI, Issue 1791, 11 May 1912, Page 3 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Historic Muffin Recipe (Metric Version)

1. Beat together:

   • 2 eggs

   • 30 mL of barm (or yeast starter)

   • a pinch of salt

2. Mix:

   • 120 mL of warm milk

   • 120 mL of warm water

3. Add to:

   • ~500 g of dry flour (about 1 quart of flour)

4. Beat everything together, cover, and leave to rise.

5. Bake for about 20 minutes until a light golden colour on both sides, on a hot iron or griddle.

To Toast:

• Notch them around the edge but don’t cut through the middle.

• Toast both sides, then pull them apart with your fingers.

• Place small bits of butter in the centre, cover (or reassemble), and butter both sides if desired. Cut into two halves.