Cooking with wholegrains

CAAA a ine %) dace ,e— i) BV: 4 Nes S774 Hee ; lik pa NSM AS - iH af hf We | mp { iy \: 4 The secret of good light muffins is to avoid overmixing, to sift dry ingredients together once and quickly, and to dash the mixture into muffin pans with speed and dispatch and without yielding to the temptation to beat. Tender, fine texture muffins will result if recipe is followed faithfully. Wheat Muffins 124 CUPS WHEAT FLOUR I EGG BEATEN 214 TEASPOONS BAKING POWDER 114 CUPS SWEET MILK 3 TABLESPOONS BROWN SUGAR 4 TABLESPOONS MELTED SHORTEN. Mix together the wheat flour, brown sugar, baking powder and salt. Beat egg until light, add milk and slightly cooled shortening. Toss in the wheat flour mixture and stir quickly just enough to MUFFINS, POPOVERS & GEMS 35 dampen the flour. Let stand a few minutes until mixture thickens then drop by spoonfuls into muffin tins and bake (425°) 20 to 25 minutes. Raisins or nuts may be added to the mixture or sprinkled on top of muffins before placing in oven. A small spoonful of jam or jelly may also be placed on each muffin. Corn Meal and Wheat Muffins I CUP CORN MEAL 34 TEASPOON SALT 34 CUP WHEAT FLOUR 2 EGGS, WELL BEATEN 2 TEASPOONS BAKING POWDER I CUP MILK 2 TEASPOONS BROWN SUGAR 4 TABLESPOONS MELTED SHORTEN- ING Sift wheat flour once, measure and add the baking powder, salt and sugar... now add corn meal and sift once more and mix well. Combine the milk, eggs and shortening and add to dry ingredients stirring only to dampen mixture. Bake in greased pans in hot oven (425°) about 25 minutes or until done. You can make corn bread- sticks by using bread-stick pans. Try splitting the leftover muffins and toasting them, for a morning meal. Corn Meal and Rye Muffins I CUP CORN MEAL 34 TEASPOON SALT I CUP RYE 2 EGGS, WELL BEATEN 214 TEASPOONS BAKING POWDER I CUP MILK 2 TEASPOONS HONEY 4 TABLESPOONS MELTED SHORTEN- ING Sift together the dry ingredients. Combine the milk, eggs, slightly cooled shortening and honey. Add to dry ingredients stirring only enough to dampen. Spoon mixture into muffin pans and bake at 425° 20 or 25 minutes or until done. Makes 12 muffins. (Delicious served with honey.) Rye and Wheat Muffins I CUP RYE 2 TABLESPOONS BROWN SUGAR I TEASPOON SALT 2 EGGS, WELL BEATEN 34 CUP WHEAT FLOUR I CUP MILK I TEASPOON CREAM OF TARTAR V4 CUP SHORTENING, MELTED V4 TEASPOON SODA Beat eggs, add milk and shortening. Then add dry ingredients in order given. Mix all together quickly, but do not beat. Bake in muffin tins at 425° about 20 minutes. Combination Muffins 6 CUP CORN MEAL 2\u00bd CUPS BOILING WATER I TABLESPOON SUGAR ¥4 CUP EACH CORN, RYE AND I TEASPOON SALT WHEAT FLOURS I TABLESPOON BUTTER 2 TEASPOONS BAKING POWDER I EGG, WELL BEATEN Cook % cup corn meal, sugar, salt, butter and boiling water in top of double boiler one hour. Remove from fire and when cool add balance of corn meal, rye and wheat mixed with baking powder. Fold in beaten egg and bake in iron gem pans or muffin cups for 20 minutes in hot oven, 425°. Blueberry Muffins Add ¥% to 1 cup of blueberries to corn meal and wheat muffins. Increase sugar to 4 tablespoons. Nut Muffins Add ¥% cup of chopped nuts to corn meal and wheat muffins or muffins containing rye. Raisin Muffins Add ¥% cup of raisins to corn meal and wheat muffins or muffins with rye, or place raisins on top of muffins before baking. MUFFINS, POPOVERS & GEMS 37 Jam Muffins Before baking corn meal and wheat muffins or muffins with rye in them, place % teaspoon of jam, jelly or marmalade on top of each muffin. Corn Gems 2 EGGS, SEPARATED I CUP CORN MEAL I CUP BUTTERMILK 14 TEASPOON SODA 3 TABLESPOONS SHORTENING I TEASPOON BAKING POWDER 4 CUP BUCKWHEAT OR WHEAT I TEASPOON SALT FLOUR OR RYE