Friday, December 14, 2012

Very Good, but not really Muffins

Very Good Muffins
The American Woman's Cookbook

One quart of flour sifted twice with two heaping teaspoons of baking powder; add three tablespoonfuls of sugar, a piece of butter half the size of an egg; one beaten egg and one teacupful of sweet milk; beat quickly to a batter and bake in a quick over. Have the tins warm.
*According to Conversion Center one teacupful equals 137.7 milliliters or 0.6 cups).

It turns out this is another misnamed recipe, with some messed up ratios. These are really more of a biscuit. I mixed up a half-batch of these per the book’s instructions and ended up with a very shaggy looking dough with lots of excess flour. The ratios were completely off, so I added another ½ cup of milk and it still was not a “batter”. I persevered and smushed the dough into the muffin tin the best I could and baked for 15 minutes until the tops started to brown.

These turned out to be pretty tasty, and made for a great snack with a little melted butter and preserves. I’m saving the rest for weekend breakfasts since they reheat well in the toaster oven.

Here is the recipe with a few clarifications, format changes, more milk and some salt added:

Very Good Biscuit Muffins
adapted from The American Woman's Cookbook

4 cups flour
2 tablespoons plus 1 teaspoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 1/2 cups milk

Preheat oven to 400° F. Place muffin tin in oven. Sift flour, salt, sugar and baking powder into large bowl. Melt butter and cool, but don’t allow to solidify. Beat the egg and add the butter and milk in a small bowl. Add liquids to the large bowl and stir gently to combine. Spray muffin tin with cooking spray or add muffin cups. Fill each muffin cup to about ⅔ full and bake for 15 minutes.

With a little fancy European butter and strawberry preserves.

Next Up: Scotch Roll

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