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Breakfast Muffins

A quick baked muffin made with meal, lard, water, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Breakfast Muffins

Oven, in the book's wordsA quick oven

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

  1. Sift the meal and salt into a bowl.

  2. Add the lard and pour in the boiling water.

  3. Beat the mixture until cool.

  4. Add the eggs and beat hard.

Bake

  1. Grease a biscuit pan and drop spoonfuls of the mixture onto it, ensuring they do not touch.

  2. Bake in a 400°F (200°C) oven until golden.

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

Eggs
Bind the batter and add structure to the muffins as they set.
Lard
Adds fat for tenderness and a rich flavour.
Meal
Forms the body of the muffins and sets as it cooks.

The step that matters

Beat the mixture until cool. Letting the mixture cool before adding the eggs keeps the eggs from scrambling in the hot starch and lard. A smooth, cooled batter also gives the eggs an even base to bind into, so the muffins hold their shape instead of splitting or spreading.

“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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