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Imperial Muffins
Ingredients
1 cup scalded milk
13/4 cups flour
1/4 cup sugar
1 cup corn meal
1/2 teaspoon salt
1/4 cup butter
1/3 yeast cake dissolved in
1/4 cup lukewarm water
Directions
Add sugar and salt to milk
when lukewarm add dissolved yeast cake, and one and one-fourth cups flour
Cover, and let rise until light
add corn meal, remaining flour, and butter
Let rise over night; in the morning fill buttered muffin rings two-thirds full
let rise until rings are full
bake thirty minutes in hot oven about 350
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