Today I tried this breakfast muffins recipe I found in The Buffalo Commercial printed July 29, 1902. It was quick to mix and took about 20 minutes to bake at 350 degrees. It made a light breakfast muffin that was pretty bland eaten plain, but is delicious with some butter and jam.
A housekeeper who is known for her fluffy breakfast muffins, which are always as light as a proverbial feather, used sour milk in making them, but decries the old time way of using it. According to traditional processes, the soda is mixed with the sour milk before the flour is added. This method, says the housewife in question, allows the effervescence to be over before the flour goes in. Her way is to mix with the sour milk the flour, salt and sugar and then to add the soda dissolved in a little hot water. By this means the entire mass rises. The last thing before the latter is turned into the pans, a beaten egg is folded in. this is her recipe: Two cupfuls of flour, one cupful of sour milk, a half teaspoonful of soda, one teaspoonful of sugar, a half teaspoonful of salt and one egg. With all the multitude of helps provided in these days for the young housewife, experience is still the best teacher, and without it a surety of success is impossible. In the matter of sour milk, for example – it is delicious to cook with if it is at just the right degree of sourness, but only one wise from familiarity with it knows when that point has been reached, and no one can five the amateur a hard and fast rule to follow. That the soda must be proportioned to the acidity of the milk is an infallible rule, but it leaves much to the imagination. – Tribune.
Fluffy Breakfast Muffins
- 2 cups flour
- 1 cup sour milk
- 1 large egg
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
Preheat oven to 350 degrees
Mix the flour, milk, egg, sugar and salt together
Dissolve the baking soda in 2 Tbsp hot water and add to mixture
Mix well and divide into 12 muffin cups
Bake for 20 minutes