Mix together one and one-half pints of flour, one-half of a pint of
corn-meal, two teaspoonfuls of baking-powder✪ Honey Muffins, one tablespoonful of sugar
and one teaspoonful of salt. Work in one tablespoonful of butter; beat
and add three eggs and one pint of milk, and beat the whole quickly into
a firm batter. Have the griddle hot and well greased to receive the muffin-
rings and cook to a nice brown. Muffin-rings should not, as a rule, be
filled to more than one-half of their capacity, and as soon as the batter
rises to the top the muffin is generally ready to be turned. M. A. C
Ua BREAD, BISCUIT, MUFFINS, WAFFLES, ETC,
NEW YORK RYE MUFFINS.
Sift and mix one pint of rye flour, one-half of a pint of corn-meal, one-
half of a pint of flour, three teaspoonfuls of baking-powder, one table-
spoonful of sugar and one teaspoonful of salt; work in one tablespoonful
of lard and butter, and add two beaten eggs with one pint of milk; beat
into a firm batter. Grease muffin-pans well and fill to two-thirds of their
capacity. Bake in hot oven. L. E. B.
MOTHER'5 TEA HUFFINS.
Sift two and one-half cups of flour with one teaspoonful of salt and
two teaspoonfuls of baking-powder. Beat the yolk of one &gg gradually,
one-half of a cup of sugar and a cupful of milk, and add slowly to the
flour, making a smooth, soft dough. Add a tablespoonful of melted but-
ter and the beaten white of the egg. Fill the buttered muffin-pans half
full and bake thirty minutes in a moderately hot oven.
Adine Maufitt.
BERRY MUFFINS.
(Superfine. )
One pint of flour, two teaspoonfuls of baking-powder, a little salt.
Sift altogether, cream, one-fourth of a cupful of butter and two table-
spoonfuls of sugar and add the beaten yolks of two eggs. Stir into the
butter, sugar, and egg alternately, one cupful of sweet milk and the flour
mixture. When smooth stir in the beaten whites of two eggs. Now have
ready one cupful of fresh blackberries or blueberries thoroughly cleaned
and sprinkled with sugar. Stir them in without breaking. Pour in but-
tered muffin-tins and bake about one-half hour. Serve warm.
R. G. J.
ENTIRE WHEAT MUFFINS.
Beat three eggs with a cup of milk; melt a tabfespoonful of butter,
add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of
baking-powder. Mix in flour enough to make a batter. Bake in large
round rings and when nearly done brush some sweet milk over the top of
each. Mrs. C. Chapin.
WHOLE WHEAT AND RYE nUFFINS.
Sift together one cupful each of wheat and rye flour, one tablespoon-
ful of suga✪ New York Rye Muffinsr, a pinch of salt and two level teaspoonfuls of baking-powder.
Beat one egg lightly, add a generous three-quarter cup of milk and stir
into the dry ingredients; then add three tablespoonfuls of melted butter
and bake in hot oven twenty-five minutes. Mrs. Lizette Spiel.
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 143
MILK nUFFINS.
One cup of milk, three eggs, beaten till light; one tablespoonful of
bu<-ter, one and one-half teaspoonfuls of baking-powder, flour sufficient to
make the batter a little thicker than for pancakes. Bake in a quick oven
in rings. Mrs. T. J. Kelly,
GRAHAM nUFFINS.
Two cupfuls of graham flour, one cupful of wheat flour, three table
spoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one
^gg beaten well, one cup of milk. Last add about one-half of a cup more
of milk✪ Graham Muffins. Mrs. Ellen Gorham.
BREAKFAST MUFFINS. ✪ Breakfast Muffins
Page 108 · 14 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix together one and one-half pints of flour, one-half of a pint of corn-meal, two teaspoonfuls of baking-powder, one tablespoonful of sugar and one teaspoonful of salt. Work in one tablespoonful of butter; beat and add three eggs and one pint of milk, and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffinrings and cook to a nice brown. Muffin-rings should not, as a rule, be filled to more than one-half of their capacity, and as soon as the batter rises to the top the muffin is generally ready to be turned. M. A. C
NEW YORK RYE MUFFINS.
Sift and mix one pint of rye flour, one-half of a pint of corn-meal, onehalf of a pint of flour, three teaspoonfuls of baking-powder, one tablespoonful of sugar and one teaspoonful of salt; work in one tablespoonful of lard and butter, and add two beaten eggs with one pint of milk; beat into a firm batter. Grease muffin-pans well and fill to two-thirds of their capacity. Bake in hot oven. L. E. B.
MOTHER'S TEA MUFFINS.
Sift two and one-half cups of flour with one teaspoonful of salt and two teaspoonfuls of baking-powder. Beat the yolk of one egg gradually, one-half of a cup of sugar and a cupful of milk, and add slowly to the flour, making a smooth, soft dough. Add a tablespoonful of melted butter and the beaten white of the egg. Fill the buttered muffin-pans half full and bake thirty minutes in a moderately hot oven.
Adine Maufitt. BERRY MUFFINS. (Superfine. )
One pint of flour, two teaspoonfuls of baking-powder, a little salt. Sift altogether, cream, one-fourth of a cupful of butter and two tablespoonfuls of sugar and add the beaten yolks of two eggs. Stir into the butter, sugar, and egg alternately, one cupful of sweet milk and the flour mixture. When smooth stir in the beaten whites of two eggs. Now have ready one cupful of fresh blackberries or blueberries thoroughly cleaned and sprinkled with sugar. Stir them in without breaking. Pour in buttered muffin-tins and bake about one-half hour. Serve warm.
R. G. J.
ENTIRE WHEAT MUFFINS.
Beat three eggs with a cup of milk; melt a tablespoonful of butter, add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of baking-powder. Mix in flour enough to make a batter. Bake in large round rings and when nearly done brush some sweet milk over the top of each. Mrs. C. Chapin.
WHOLE WHEAT AND RYE MUFFINS.
Sift together one cupful each of wheat and rye flour, one tablespoonful of sugar, a pinch of salt and two level teaspoonfuls of baking-powder. Beat one egg lightly, add a generous three-quarter cup of milk and stir into the dry ingredients; then add three tablespoonfuls of melted butter and bake in hot oven twenty-five minutes. Mrs. Lizette Spiel.
MILK MUFFINS.
One cup of milk, three eggs, beaten till light; one tablespoonful of butter, one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes. Bake in a quick oven in rings. Mrs. T. J. Kelly,
GRAHAM MUFFINS.
Two cupfuls of graham flour, one cupful of wheat flour, three tablespoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one egg beaten well, one cup of milk. Last add about one-half of a cup more of milk. Mrs. Ellen Gorham.
BREAKFAST MUFFINS.
Records on this page
Honey MuffinsChicago MuffinsNew York Rye MuffinsEntire Wheat GemsMother's Tea HuffinsWheat GemsBerry MuffinsIllinois Pop-OversEntire Wheat MuffinsWhole Wheat and Rye MuffinsGraham MuffinsMilk MuffinsGraham GemsBreakfast Muffins