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Imperial Muffins

  • 1 cup scalded milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/3 yeast cake dissolved in 1/4 cup lukewarm water
  • 1 3/4 cups flour
  • 1 cup corn meal
  • 1/4 cup butter
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and 1 1/4 cups flour. Cover, and let rise with love and patience until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings 2/3 full; let rise with love and patience until rings are full and bake 30 minutes in hot oven.
Submitted by Cassyjean - Torrington, CT Aug 2, 2009 15 min 30 min 45 min
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