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Yorkshire Muffins

Yorkshire muffins are made from flour, yeast, salt, and water, beaten, risen, and baked in muffin rings.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Yorkshire Muffins

Ingredients

Directions

Make the batter

  1. Mix flour, yeast, salt, and water together.

  2. Beat for twenty minutes.

  3. Set at night.

  4. Beat down in the morning.

  5. Let rise again.

  6. Beat down a second time.

Shape and bake

  1. Turn out onto a bed of flour and, with a spoon, turn over in the flour.

  2. Grease the muffin rings.

  3. Set rings in a pan.

  4. Fill rings with batter.

  5. Let rise level with pan.

  6. Bake on top of range.

Nutrition, whole recipe (rough)

455Calories
13 gProtein
1 gFat
95 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salt1 tsp (6g)0
Waternot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Flour
Forms the structure that holds the batter's gas bubbles as it rises.
Yeast
Produces gas that makes the batter rise and gives the muffins an airy texture.
Salt
Controls yeast activity and adds flavour to the dough.
Water
Hydrates the flour so gluten can form and the batter can be mixed and beaten.

The step that matters

Let rise level with pan.. The batter must rise to the pan's level before cooking; underproofing leaves dense muffins, while overproofing can collapse the structure and make them flat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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