Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
The high proportion of eggs to flour creates a custard-like batter that relies on steam and egg proteins for leavening and structure. The lard adds richness and creates tender pockets in the crumb as it melts during baking. Baking soda reacts with the lactic acid in the milk to produce carbon dioxide, creating additional lift and a slightly tangy flavor that balances the richness of seven eggs.
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Mix ingredients together
Butter the muffin ring
Bake in a quick oven
The batter can be mixed up to 2 hours ahead and refrigerated, covered. Stir gently before portioning, and add 3-5 minutes to baking time if using cold batter. Do not make the batter more than 2 hours in advance, as the baking soda will lose its leavening power.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual muffins in a 300°F oven for 8-10 minutes or microwave for 20-30 seconds. These muffins can be frozen for up to 2 months; thaw at room temperature and refresh in a warm oven.
