Twin Mountain Muffins
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Twin Mountain Muffins' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. V, Biscuits, Breakfast Cakes, and Shortcakes). Measures and oven temperatures modernized. Conversion: the original's 2 cups bread flour (250 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute batter rest added; muffins are a HIGH-confidence straight-swap category. Farmer's Queen of Muffins is the same method in smaller proportions and was not filed separately (see yields). Distinct from the pool's Blueberry Muffins — plain, no fruit, creamed-butter method.
Farmer's standard sweet muffin: butter creamed with sugar and egg, flour and a full five teaspoons of baking powder added alternately with milk, and twenty-five minutes in gem pans. The muffin against which her other muffins are variations.
Why this complexity: Straight swap with a gum-containing 1:1 blend.
Ingredients
- 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups bread flour (250 g, USDA basis 125 g/cup)
- 1/4 cup butter, plus more for the pans
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 large egg, well beaten
- 1 cup milk
- 5 teaspoons gluten-free baking powder
Method
- Heat the oven to 400°F (a hot oven, for gem pans). Butter muffin or gem pans.
- Cream the butter; add the sugar, salt, and the beaten egg.
- Sift the baking powder with the blend and add to the first mixture alternately with the milk.
- Rest the batter 10 minutes, then fill the pans about two-thirds full.
- Make 25 minutes, as the original directs, until risen and golden. (With a gum-containing blend, make toward the long end if the centres still look soft.)
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