Raised Muffins

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup scalded milk.
  • 1 cup boiling water.
  • 2 tablespoons butter.
  • ¼ cup sugar.
  • ¾ teaspoon salt.
  • ¼ yeast cake dissolved in
  • ¼ cup lukewarm water.
  • 1 egg.
  • 4 cups flour.


Add butter, sugar, and salt to milk and water; when lukewarm, add dissolved yeast cake, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.