Indian Muffins
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Pour boiling water into cornmeal and stir to make a thick batter.
Let the batter cool slightly.
Add yeast, beaten eggs, and salt.
Set the mixture in a warm place to rise for 2 hours.
Bake and serve
Butter square tins and fill them two-thirds full with the batter.
Bake in a 400°F (200°C) oven until done.
Serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cornmeal
- Forms the bulk of the batter and provides the main structure and corn flavour.
- Boiling water
- Scalds the cornmeal, softening it so the batter becomes thick and workable.
- Yeast
- Ferments the batter during the rise, producing gas that lightens the muffins.
- Eggs
- Bind the batter and help set the structure as the muffins bake.
The step that matters
Letting the batter rise in a warm place. Yeast works slowly in the cold and stalls when overheated. A warm spot lets it produce enough gas to lighten the batter before baking.
“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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