Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: BakingServes: 12Time: 40 minComplexity: 1/5

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

  1. Heat the oven to 400°F (a hot oven, for gem pans). Butter muffin or gem pans.
  2. Cream the butter; add the sugar, salt, and the beaten egg.
  3. Sift the baking powder with the blend and add to the first mixture alternately with the milk.
  4. Rest the batter 10 minutes, then fill the pans about two-thirds full.
  5. 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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