Water Muffins
Ingredients
Directions
Make the batter
Put four tablespoonfuls of fresh strong yeast into a pint of lukewarm water.
Add a little salt, about a small teaspoonful.
Stir in gradually as much sifted flour as will make a thick batter.
Cover the pan and set it in a warm place to rise.
Bake and serve
When it is quite light, and your griddle is hot, grease and set your muffin rings on it, having first buttered them round the inside.
Dip out a ladle full of the batter for each ring, and bake them over a quick fire.
Send them to table hot, and split them by pulling open with your hands.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Fresh strong yeast
- Ferments the batter so it rises and becomes light and airy.
- Flour (in the method)
- Forms the thick batter structure that sets into the muffin's crumb.
- Lukewarm water
- Hydrates the flour and carries the yeast so fermentation can begin.
The step that matters
Letting the batter rise until quite light. Yeast needs time and warmth to ferment the batter fully. If the batter is underproofed, the muffins will be dense instead of light and airy.
“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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