Home › Recipes › Wheat Muffins

Wheat Muffins

1 cake FLEISCHMANN'S YEAST 1 cup milk, scalded and cooled 1/4 cup lukewarm water 2 tablespoonfuls sugar 2 tablespoonfuls lard or butter, melted 2 eggs 2 cups sifted flour 1/2 teaspoonful salt Muffins made by this recipe stand for a treat whether served at breakfast, luncheon or tea.

Dissolve yeast and sugar in lukewarm liquid. Add the lard or butter, eggs beaten until light, and flour to make a moderately stiff batter, then add the salt, and beat until smooth. Cover and set aside in warm place for about one hour. When risen, fill well-greased muffin tins half full. Cover and let rise again for about half an hour. Bake twenty minutes in a hot oven.