1 qt water
2 oz yeast
1/2 lb potatoes
1/2 oz salt
1 flour
A Recipe for
Crumpets & Muffins (English)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This Recipe for Crumpets & Muffins (English) is one of thousands in the Recipes-to-go Bread Cookbook.
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
If you enjoy this Crumpets & Muffins (English) Recipe - you should enjoy the recipe collections you can find on the websites below:
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This is a recipe for Crumpets & Muffins (English) from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Food Tip |
My favorite animal is steak. |
| Fran Lebowitz |
Food Tip |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
MUFFINS: Wash, peel & boil the potatoes, rub through a colander, add
the water (just warm enough to bear the hand in it without
discomfort); then dissolve the yeast & salt in it, & stir in
sufficient flour to make a moist paste. Beat it well in a deep bowl &
then clear off the paste from the hands; cover over with a clean
cloth & leave it to rise in a warm place. When it has well risen, &
is light & spongy, turn it out on the table, dredge over with flour,
& then divide it off into pieces about 3 oz in weight, roll them up
into round shapes, & set them on a wooden tray, well dusted with
flour to prove. When light enough, see that the hot plate is hot, &
then carefully transfer the muffins from the tray, one at a time,
using a thin tin slice for the purpose, taking particular care not to
knock out the proof or the muffins will be spoilt. When they have
been properly cooked on one side, turn over with the slice & cook the
other side. When the muffins are done, brush off the flour, & lay
them on a clean clothe or sieve to cool. To toast them, divide the
edge of the muffin all round by pulling it open to the depth of about
1 inch with the fingers. Put it on a toasting fork & hold it before a
clear fire till one side is nicely browned, but not burnt; turn, &
toast it on the other. Do not toast them too quickly, otherwise the
middle of the muffin will not be warmed through. When done, divide
them by pulling them open; butter them slighlty on both sides, put
them together again, & cut them into halves. Pile on a hot dish &
send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for
about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed
for Muffins (above), but stir in only half the quantity of flour used
for them, so that the mixture is more of a batter than a sponge.
Cover over, & leave for 1/2 an hour. At the end of that time take a
large wooden spoon & well beat up the batter, leave in the spoon,
cover over, & leave for another 1/2 an hour. Then give the batter
another good beat up. This process must be repeated 3 times with the
intervals. When completed, see that the hot plate is quite hot, lay
out some crumpet rings rubbed over inside with a little clean lard on
a baking tin, & pour in sufficient of the batter to make the
crumpets. When cooked on one side, turn over with a palette-knife, &
when done take off on to a clean cloth to cool. Muffins & crumpets
should always be served on separate dishes, & both toasted & served
as quickly as possible. Time: about 20 minutes to cook. Sufficient
for about 2 dozen crumpets.
Serves: 6
Crumpets & Muffins (English) Recipe brought to you by Recipes To-Go