This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Very quickly made.
1 pint milk.
1 oz. melted butter.
1 yeast cake, Fleischmann's.
1 teaspoon salt.
2 tablespoons sugar.
Make sponge with the milk (luke-warm), yeast and sugar, and sufficient flour to make very soft batter. Allow to rest 20 to 30 minutes; then add all the other ingredients, mix until smooth, and add sufficient flour to make a regular muffin batter. Beat for two minutes and bake in hot oven.
They are made the same as mother muffins, only omit the sugar, adding 1/2 cup molasses to the sponge instead, and use half and half white and graham flour.