Raised Muffins
- 4 cups flour
- 1 1/2 pints milk
- 1 teaspoon lard
- 2 eggs
- 1/2 cup yeast
Sift the flour into a pan with a pinch of salt; warm the milk and add lard, and stir into the flour. Beat the eggs light, add to the mixture. When thoroughly mixed add yeast. Set to rise up about 3 hours before using, and when very light bake in muffin rings in a quick oven. These muffins must be served the instant they come from the oven. The muffin rings can be put on a griddle and baked also by turning the rings over with a pancake turner. If wanted for breakfast set over night. Tear the muffins open when done, put a bit of butter in each and maintain heat until served. Never cut them.
Submitted by Jul 6, 2009
5 min
180 min
185 min