Yields:
6 Servings
Difficulty: Easy
Muffins were always baked in an old-fashioned “roll iron” for a distinctive shape and crisp crust. The oiled roll iron should be preheated in the oven while you are mixing the batter. This recipe originally came from Grandma (Esther) Woods, and Dad often was the one to make them on a Saturday, especially after he retired.
Ingredients
Adjust Servings
Instructions
- Preheat the oven at 400° with the roll iron in it (if using one).
- Mix dry ingredients together (from flour to salt), in a large bowl.
- Combine the wet ingredients in a medium bowl, and stir into the dry ingredients. Mix as little as possible as over mixing will make muffins tough.
- Take the roll iron out of the oven and divide batter among all 12 wells.
- Bake at 400° for about 20 minutes, until golden brown. Serve with butter and fresh jam or honey. Recipe makes 12 muffins, enough for 6 people to have 2 each.