A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
mix the dry ingredients
add the milk gradually, the egg well beaten, and the melted butter
bake in a hot oven in buttered gem pans twenty-five minutes
Modern guidance to help you succeed with this vintage recipe
The high proportion of baking powder (3 teaspoons for just 1.5 cups of flour/cornmeal) creates an aggressive rise that gives these muffins their characteristic light, tender crumb despite the dense cornmeal. Adding liquid gradually to dry ingredients minimizes gluten development, while the melted butter coats flour proteins to further tenderize. The combination of cornmeal and wheat flour provides structure from gluten while the cornmeal adds textural interest and prevents toughness.
The dry ingredients can be mixed and stored in an airtight container at room temperature for up to 1 week. Combine with wet ingredients just before baking for best results, as baking powder begins reacting immediately upon contact with liquid.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual muffins in a 300°F oven for 5-7 minutes to restore freshness, or microwave for 15-20 seconds. These muffins can also be frozen for up to 3 months; thaw at room temperature and refresh in a warm oven.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be mixed and stored in an airtight container at room temperature for up to 1 week. Combine with wet ingredients just before baking for best results, as baking powder begins reacting immediately upon contact with liquid.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual muffins in a 300°F oven for 5-7 minutes to restore freshness, or microwave for 15-20 seconds. These muffins can also be frozen for up to 3 months; thaw at room temperature and refresh in a warm oven.
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