To a quart of flour put two table spoons full of yeast. Mix . . . the flour up with water so thin that the dough will stick to the table. Our cook takes it up and throws it down until it will no longer stick [to the table?] she puts it to rise until morning. In the morning she works the dough over . . . the first thing and makes it into little cakes like biscuit and sets them aside until it is time to back them. You know muffins are backed in a gridle [before?] in the [fire?] hearth of the stove not inside. They bake very quickly. The second plate full is put on the fire when breakfast is sent in and they are ready by the time the first are eaten.
Modern Day Monticello Muffins 4 cups of flour 1 1/2 packets of yeast 1 1/2 cups water Cast iron griddle
Mix flour, yeast, and water. Dough will be very sticky. Coat your hands in flour before kneading the dough. While kneading, continue to add small amounts of flour to the dough until the stickiness disappears and the dough becomes more solid. You may find you add as much as 1/2 cup more flour during this process.
Put the dough in a large bowl, cover with a towel, and leave in a warm place overnight. The dough should more than double by morning. The underside of the dough may be a bit sticky -- if so, knead it a bit more. Using your hands, shape the muffins into small golf-ball sized balls. Set the muffins aside, cover with a towel, and let rise for an hour.
Preheat ungreased griddle over medium heat. Add shaped muffins to griddle and cook for about five minutes on each side.
The muffins will look like biscuits on the outside and English muffins on the inside. Serve immediately. Makes two-dozen small muffins.
↑ Developed from the original recipe by Monticello staff members Susan McCrary and Katherine G. Revell.