Imperial Muffins
A dish built around scalded milk and sugar.
contains glutencontains dairy
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
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.
Nutrition (estimated, per serving)
| Calories | 416 |
|---|---|
| Protein | 7.9 g |
| Fat | 14.1 g |
| Carbs | 64.2 g |
| Fiber | 1.6 g |
| Sodium | 390 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States