Water Muffins
Ingredients
Directions
Make the batter
Dissolve the yeast in lukewarm water in a bowl.
Add the salt and gradually stir in enough sifted flour to make a thick batter.
Cover the bowl and let it rise in a warm place until light.
Cook and serve
Grease muffin rings and place them on a hot griddle.
Pour a ladleful of batter into each ring and bake over a quick fire.
Serve hot, splitting them open with your fingers.
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
- Fresh strong yeast
- Ferments sugars in the batter, releasing gas that makes it rise and turn light.
- Sifted flour
- Its proteins form gluten, a network that traps the gas bubbles and gives the muffins structure.
- Lukewarm water
- Hydrates the flour so gluten can form, and wets the batter so it pours and the yeast activates.
The step that matters
Pouring the batter onto the hot griddle. The batter needs time to rise and set through before the outside browns too far. Pour into greased, hot rings over a steady heat, so the surface sets while the inside cooks through.
“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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