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Breakfast Muffins

Stir flour enough into a pint of hot milk, and about a quarter of a pint of yeast, to make a thin batter, then put it in a warm place to rise. Rub two ounces of butter into a little flour, add salt, and with more milk and flour make the batter into a stiff dough. Put it aside, well covered up, in a warm place for half an hour, when the dough will be quite ready to shape into muffins, but they should not be baked until they have stood for another quarter of an hour. They are easily baked in a frying-pan or on a griddle. Time to bake, twenty minutes to half an hour.