II: To Make Scarborough Muffins

Miss Bludworth’s receipt; same MS. book. Commonly Called French Rolls


  • Flour 2 quarts
  • ( lb.)
  • new milk 1 pint (16 oz.)
  • eggs 2 or 3
  • yeast 2 tablespoonfuls (or compressed yeast 1 oz.)
  • a little salt.


  1. Dry the flour well and mix in the salt.
  2. Warm the milk.
  3. Stir in the yeast.
  4. Beat the eggs and add them to the milk, etc.
  5. Blend this with the flour using the hand.
  6. Cut it round into cakes.
  7. And let it stand half an hour at the fire.
  8. Then put them in a hot oven.

Time: to rise ½ hour.

How to Serve Muffins

‘A pikelet, I believe,’ writes Mr. Dupuis Brown in 1931, ‘is only the Yorkshire term for “crumpet.” But I should like to draw attention to the old method of toasting the muffin in the North of England, slightly opening its joint all round before toasting it both front and back; then tearing it open and buttering the inside halves liberally. I have seen them served this way in some of the London Clubs, but in all the teashops where I have ordered muffins it was toasted on the inside, thus causing it to be tough, leathery and indigestible.’

(Muffins are served in the correct manner at the National Liberal Club, London.)