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Bnfflish Oonunon Muffins

A muffin made with flour, water, yeast, and salt, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bnfflish Oonunon Muffins

Ingredients

Directions

Make the sponge

  1. Mix the flour, water, and yeast with salt until smooth, ensuring no lumps remain.

  2. Set the mixture in a warm place to rise until about 8 PM.

  3. Beat the sponge thoroughly with a spoon or paddle, letting it rise again.

Cook the muffins

  1. Set muffin rings on a griddle and fill them halfway with batter.

  2. Bake until the bottom is light brown, then flip to bake the other side.

  3. Ensure the batter is thicker than pancake batter but thinner than fritters.

Recipe from a historical cookbook (Internet Archive).

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
Forms the gluten network that gives the muffins their structure and chew.
Yeast
Ferments the batter, producing gas that makes the muffins rise and become airy.
Water
Hydrates the flour so gluten can form and carries the yeast through the batter.
Salt
Controls yeast activity and strengthens the gluten for better texture.

The step that matters

Beat the sponge thoroughly. Thorough beating develops the gluten and distributes the yeast gas evenly, giving a uniform, open crumb. Under-beating leaves dense spots and uneven rising.

“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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