Small plain round cakes of yeast-raised white wheatflour with egg. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).


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Scarborough Muffins

1 ¾ lbs flour
1 pint milk
yeast
salt
2 or 3 eggs.

Warm the milk and stir in the yeast. Beat the eggs and add to the milk. Mix the salt into the flour and work it into the milk, making a stiff dough. Cut into round cakes. Let them rise in a warm place for 30 minutes. Bake in a hot oven for 30 minutes.