English Muffins with Yeast

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup scalded milk
  • ¾ teaspoon salt
  • 1 cup


Add butter, sugar and salt to milk and water; when luke-warm, add yeast cake, crumbled, and when dissolved, egg, well beaten and flour; beat thoroughly, cover and let rise over night. In morning fill buttered muffin ring ⅔ full, let rise until rings are full and bake ½ hour in a hot oven; or, if preferred, put the raised muffin mixture in buttered muffin rings on a hot greased griddle. Cook slo