I browsed through the pages and landed in the "Breads" chapter, and there was Mrs. Gray's Muffins. I had previously made Mrs. Gray's Light Biscuits, and they turned out wonderful, so I trusted Mrs. Gray- and went with her muffins.
"To be made ten o'clock at night for breakfast, or 12 in the day for tea. Sift a quart of flour, work in it a piece of butter large as a hen egg-a teaspoon full of salt, & a large tablespoonful of lard beat 2 eggs, have a quart of milk ready & pour a little in the eggs, then add flour & milk alternately until all the flour is in, beat all well, for five or ten minutes then stir in gently a gill of yeast. Some cream or all cream is still better than milk. If ou want waffles, stir in gently half a pint of cream, at day light."
What I love about Crump's book, is that she gives the period and modern way to execute the recipe- I was making these for tea, so I wanted them to turn out right the first time, so I followed the modern directions.
Proof yeast- sift flour & salt- work in butter & lard. Combine egg and milk- blend into dry ingredients. Add yeast. Beat batter with a spoon for five minutes to aerate.
5 minutes! This is important- you'll see why in a moment. Really mix in that yeast- the batter will be light, but similar to a cake batter.
|Batter ready to rise. (This picture was an afterthought)|
|Muffins Plated with jam and marmalade,|
The muffins turn out very much like a bread. Not sweet, but good flavor. A friend compared the taste to a nice fluffy pancake- which may explain the "if you want waffles" comment in the original recipe.
These will defiantly be made again!