Water Muffins
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
In a large bowl, combine the flour, yeast, and salt.
Add warm water gradually to create a thick batter and mix well.
Cover the bowl and let the batter rise for 8 hours.
Bake
Butter muffin rings and prepare a griddle as you would for buckwheat cakes.
Place the rings on the griddle and fill them half full with the batter.
Bake for about 5 minutes, then turn them with the rings or transfer to a 350°F (175°C) oven for 15-20 minutes.
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.
Explore the science
What each ingredient does
- Flour
- Provides the main structure once the batter is baked.
- Yeast
- Produces gas during the long rise, leavening the batter and giving it an airy texture.
- Salt
- Controls yeast activity and adds flavor to the batter.
The step that matters
Letting the batter rise for 8 hours. Yeast needs time to ferment the batter and build the gas bubbles that lighten the muffins. A short rise leaves them dense, while an overlong rise can weaken the batter's structure and make it collapse.
“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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