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 Aug 2, 2009
15 min
30 min
45 min