today's episode is generously sponsored by Squarespace welcome friends welcome
back to Sunday morning in the old cookbook show we're going to do another
recipe today out of the metropolitan cookbook published in 1918 by the
Metropolitan Life Insurance Company and today we're going to do something called
rich muffins and I don't know why they're called rich muffins
I guess we'll figure it out at the end when we taste test them because there's
really not a whole lot in them so it must just be a textural thing we're
gonna start out with creaming the fat now the ingredient list says fat but
later on in the recipe it says shortening and I do know that in that
time period shortening could have meant vegetable shortening which is less
likely but probably meant lard so I am using lard today and I'm just going to
cream this up and soften it before we add the sugar okay once the lard is
softened just slowly cream in the sugar a little bit at a time and then we just
keep mixing until it's lightly fluffy okay now we'll put in one egg and we'll
just continue beating next in is some milk
so some milk and this is 3.25% milk so I doesn't say what kind of milk you need
to use but 3.25 is generally what we have in our house so I'm just going to
go with it now we just mix this in as well
now I'm gonna mix together the dry ingredients which is flour baking powder
and salt and just give that a bit of a stir kind of bring it together and so
now I'm going to switch to a rubber spatula or a wooden spoon whatever you
have that's stiff enough to bring together this batter and it doesn't say
to put it in slowly it just says to put it in so I'm gonna probably only put in
about half mix it in and then put in the second half and the last of the flour so
I think I've got this mixed together right the directions are a little bit
different than you would normally get for a muffin
usually with muffins you have to be very careful not to over beat this one says
to beat until very well incorporated so I think I've got it right but it doesn't
tell me how many muffins and of course it doesn't tell me a temperature but it
does give me a time 25 minutes so we're going to we're just gonna put the batter
into the muffin tins and hope we get it right this episode of Glennon friends
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thanks Squarespace these look fabulously golden e they are they are rich muffins
so the whole time I made these so you look you're just gonna take the top are
you you were totally gonna take my muffin top
okay I'll take the bottom you don't have to take the bottom I just was gonna eat
them separately the whole time I was making these all
I could think of was like a biscuit though it's more like a biscuit and the
dough when I was putting it into the end of the pan it was more like a biscuit
because it was there's a lot of baking powder in them so it was already rising
it was a lot like a biscuit hmm mm-hmm George it's a not flaky biscuit does
that make sense I'm not flaky biscuit it's got all the flavors of a biscuit
without having that layered flakiness of a tea biscuit mm-hmm yeah it's a drop
biscuit in a muffin tin mm-hmm and the whole time I was making it I was
thinking this is just a base for a dance they don't tell you what to add in but
it's like it's like it's not super sweet it's a drop scone yeah it's a drop scone
and a muffin it's not super sweet right which is I
really like but yeah a little Jam on it would be really nice so if you were
expecting a muffin this is not well in today's parlance of what a muffin in the
modern sense of muffins remember I don't know a few months ago I made those
muffins from that book from the 70s it was all about my face yeah not as sweet
in any way and so muffins have become a super-sweet thing but at one point they
just think they work they were there this this is more like a quick bread
definitely more like a quick bread but again you could you could Eve yeah I
think there's all kinds of add-ins that you could put in in this make it once
and then decide that you want it really don't want to put add-ins I mean then
you just dip this in beef stew or you dip this in there yeah yeah I mean it's
it's would you like some of the top too okay so this is an interesting recipe in
that it's not it doesn't fit in any sort of modern mold of what we would expect
for a muffin it is more of a quick bread and suits you then I think this is
probably yeah you know I will be having these tomorrow morning toasted with a
little bit of butter in JAMA mm-hmm
all right so thanks for coming out let's see you again soon glad took a really
big bite of them up and
you