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Raised Muffins

A dish made with scalded milk and butter.

Bread And Bread Making

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup scalded milk
  • 1 cup boiling water
  • 2 tablespoons butter
  • ¼ cup sugar
  • ¾ teaspoon salt
  • ¼ yeast cake
  • 1 egg
  • 4 cups flour
Make it lactose-friendly
  • 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In 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)
Calories488
Protein13.2 g
Fat8.1 g
Carbs88.9 g
Fiber2.8 g
Sodium392 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States