Muffins are a beloved and versatile baked treat that has become a staple in many households and cultures around the world. These individual-sized, round, and slightly sweet bread-like cakes are known for their tender crumb and inviting aroma. Muffins can be enjoyed as a breakfast item, a snack, or even as a side dish for meals. Their history dates back centuries, and they have evolved into various forms and flavors over time, adapting to different culinary preferences. The recipe you’ve shared reflects a classic approach to making muffins, capturing the essence of their simple yet satisfying appeal.

The origins of muffins can be traced back to early European baking traditions. The term “muffin” itself has been used for centuries and has undergone transformations in different regions. In the United Kingdom, muffins are often associated with flat, round yeast-raised bread-like cakes. In the United States, however, muffins evolved into the more recognizable quick bread variety, often containing baking powder or baking soda as leavening agents.

The recipe you’ve provided seems to align with a traditional approach to making muffins, incorporating ingredients like Crisco (shortening) and yeast cake. In earlier times, yeast was commonly used as a leavening agent before baking powder gained popularity. The use of muffin rings and griddles also reflects historical baking methods, where such tools were essential for creating the characteristic shape and texture of muffins.

YIELD: This recipe yields approximately sixteen muffins.

INGREDIENTS

• 1 cupful scalded milk
• 2 tablespoonfuls Crisco (shortening)
• 1 cupful boiling water
• 1/4 cupful sugar
• 1-1/2 teaspoonfuls salt
• 1/2 yeast cake
• 1 egg
• 4 cupfuls flour

INSTRUCTIONS

1. Begin by scalding 1 cupful of milk. Scalding involves heating the milk until just before it boils, which helps enhance the texture of the baked goods.
2. Add 2 tablespoonfuls of Crisco and 1-1/2 teaspoonfuls of salt to the scalded milk.
3. Pour 1 cupful of boiling water into the mixture. This will help cool down the milk mixture to a suitable temperature for the yeast.
4. When the mixture is lukewarm, add 1/4 cupful of sugar and mix it in.
5. In a separate bowl, crumble 1/2 yeast cake and mix it with the remaining sugar. Then add this mixture to the milk and water mixture.
6. Add 1 well-beaten egg to the mixture and incorporate it thoroughly.
7. Gradually add 4 cupfuls of flour to the mixture, beating it thoroughly until a smooth batter forms. This batter should be thicker than typical cake batter but still somewhat soft.
8. Cover the batter and let it rise until it becomes light and airy. This rising process allows the yeast to activate and leaven the batter.
9. Grease muffin rings and place them on a hot griddle greased with Crisco.
10. Fill each muffin ring halfway with the raised muffin batter.
11. Cook the muffins slowly on the griddle until they are well-risen and browned underneath.
12. Carefully turn the muffins and rings to brown the other side evenly.
13. Once the muffins are fully cooked and browned on both sides, remove them from the griddle and allow them to cool.
14. Once the muffins are cold, split them open and toast them. Serve the toasted muffins with marmalade or your preferred topping.

Muffins, with their rich history and diverse variations, continue to hold a special place in the hearts and kitchens of people worldwide. From their humble beginnings to their modern adaptations, muffins remain a comforting and delightful treat that can be enjoyed in various ways throughout the day.