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 it cool slightly, then add yeast, beaten eggs, and salt.
Rise and bake
Set the mixture in a warm place to rise for 2 hours.
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 gives the muffins their structure and coarse texture.
- Yeast
- Produces gas as it ferments, making the batter rise and giving the muffins an airy crumb.
- Eggs
- Bind the batter and add structure and richness as they set in the oven.
- Boiling water
- Scalds the cornmeal, softening it and helping form a thick, cohesive batter.
The step that matters
Let the batter cool slightly before adding yeast and eggs. Boiling water would kill the yeast and scramble the eggs, so the mixture must cool enough that the live yeast can ferment and the eggs can bind properly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.