Royal Egg Muffins
A classic muffin recipe from the Royal Baker Pastry Cook, modernized for the contemporary kitchen.
Ingredients
- 1 quart All-purpose flour
- 1 tablespoonful Granulated sugar
- 1 tablespoonful Salt
- 1 large tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 2 teaspoonfuls Baking powder (Originally Royal Baking Powder.)
- 3 large Eggs
- 1 1/4 pints Whole milk
Instructions
- 1In a large bowl, sift together the flour, sugar, salt, and baking powder.
- 2Cut in the butter (or shortening) into the dry ingredients until the mixture resembles coarse crumbs.
- 3In a separate bowl, whisk the eggs and milk. Add the wet ingredients to the dry ingredients and mix quickly until just combined, forming a smooth batter that is slightly thicker than pancake batter.
- 4Preheat oven to 400°F (200°C). Grease a muffin pan. Fill the muffin cups about 2/3 full. Bake for 15 minutes, or until golden brown.