Imperial Muffins
Ingredients
- 1 cup scalded milk
- ¼ cup sugar
- ½ teaspoon salt
- 1¾ cups flour
- 1 cup corn meal
- ¼ cup butter
- ⅓ yeast cake dissolved in ¼ cup lukewarm water
Steps
- Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
More recipes with milk, flour, corn, butter or yeast
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.