Bread Muffins

Galettes Pain

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Left-over bread may be utilized in this way:


  • 2 Pints of Stale Bread Crumbs
  • A Pint of Milk
  • ½ Cupful of Sifted Flour
  • 2 Eggs
  • A Tablespoonful of Melted Butter
  • 2 Teaspoonfuls of Baking Powder


Soak the stale bread crumbs in the milk for a half hour. Beat the yolks of the eggs till very light, and the whites to a stiff froth. Add a teaspoonful of salt to the bread, and then pour in the melted butter and mix thoroughly. Add the flour, into which you will have sifted the baking powder, and beat well. Lastly, add the whites of the eggs, and put the Muffins into the muffin rings or gem pans, and bake for about a half hour in a quick oven.