| Have all ingredients at
room temperature, 68°F to 70°F. Position a rack near to or
a bit lower than the centre of the oven with a cookie sheet for a heat
shield under it. Preheat oven to 540°F*.
Grease 12 muffin cups with lard or Crisco® and dust with flour so the
batter will have something to climb as it rises.
Whisk together thoroughly:
1 ¼ cups all-purpose flour
½ teaspoon salt
Whisk together in another bowl:
3 large eggs
1 ½ cups milk
1 ½ tablespoons warm melted butter
* The St. Catharines
oven seems a bit “slow”, and we use 540°F. The Temagami oven
is “fast”, and we use 475°F. |
If the milk has come directly from the refrigerator,
try warming slightly in the microwave for a minute or so to get it up to
room temperature before adding the eggs and butter. Take care not
to get it so warm that it cooks the eggs!
Pour the milk mixture over the flour and
fold until just blended. A few small lumps may remain. Fill
the muffin cups about two-thirds full. Fill any unused cups one-third
full of water so the pan doesn’t burn.
Bake for 15 minutes at 540°F, and then
reduce oven temperature to 350°F and bake for 10 minutes more, until
well browned and crusty. Do not open the oven door; allow the oven
to drop from 540°F to 350°F but itself.
Remove from the oven, unmold onto a rack
and serve immediately or allow to cool, and return to the oven for 15 minutes
to warm before serving.
adapted from “The Joy of Cooking”
by Irma S. Rombauer
|
