“Mix flour in a pan, with warm new milk and water, yeast and salt, according to your judgment. Beat it up well with a wooden spoon till it is a stiff batter; then set it near the fire to rise, which will be in about an hour. It must then be well beaten down, and put to rise again, and, when very light, made into muffins, and baked in flat round irons made for the purpose. The iron must be made hot, and kept so with coals under it. Take out the batter with a spoon, and drop it on a little flour sprinkled lightly on a table. Then lay them on a trencher with a little flour; turn the trencher round to shape them, assisting with your hand if they need it. Then bake them; when one side is done, turn them with a muffin knife, and bake the other.”
Not an easy recipe to follow! She gave no hint of how much should be the proportions and “to your judgement” doesn’t seems quite a straightforward indication to me. Some clues were given by the fact that the batter should be soft enough to be worked with a wooden spoon. So this time I prepared a very wet batter, using 350 gr. of strong flour, 140 gr. of water and 140 gr. of milk and a table spoon of yeast. The procedure was nearly the same as suggested by Lady Carlotte:
1. I mixed the batter, I let it rise for a couple of hours than I mixed again and I dropped in 8 different cans, lightly sprayed with oil. To make an experiment I dropped some batter on a floured surface and I let it rise for another hour.
2. I heated the oven at 200 C. only on the bottom and I put the cans directly in the bottom of the oven for ten minutes, then I turn them upside for another ten minutes.
For the other experiment I sprinkled a lot of flour and rolled oat on an electric griddle and I gently put the raised batter. I let them cook 5-6 minutes each side.
I got two very different results:
The muffins I cooked in the oven were very light and fluffy:
Don’t forget to split it up with a fork:
Then I grilled it and this is the final result:
And this the result for the ones cooked on the griddle. A bit rustic maybe, but the taste was even better than those cooked in the oven.