Barley Muffins

Ingredients

• one cup barley flour
• two tablespoonfuls sugar
• one tablespoonful melted butter
• one egg
• one cup milk
• one teaspoonful baking powder
• a little salt

Method

1. 1

   Mix well, beat up and bake in greased muffin pans about twenty to thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 9. The excerpt below is the record exactly as published.

one teaspoonful baking powder; salt- spoonful of salt. Beat the olive oil, sugar and egg together, then add the cup of milk. Mix the flour, bak- ing powder and salt well ; then mix all well together. Bake in a hot oven for twenty minutes. This portion will make twelve muffins. 18. Whole- Wheat Muffins (No. 2).— Two cups entire-wheat flour, two cups milk, one egg well beaten, two teaspoonfuls baking pow- der. Mix powder and flour, stir in egg and milk thoroughly and pour into hot gem pans. Bake in hot oven one-half hour, or until done. 19. Whole-Wheat Muffins (No. 3) (Deli- cious).— One quart flour, three teaspoonfuls baking powder, one tablespoonful sugar, a lit- tle salt, water to make a batter a little stiffer than for pancakes. Bake in greased muffin rings on a hot-greased griddle. Serve at once. Do not hesitate to try this recipe because it calls for no milk and eggs ; it makes the light- est and tenderest of muffins. 20. Muffins. — Three eggs, whites and yolks beaten separately, one pint sweet milk, one tablespoonful melted butter, two teaspoonfuls THE PHYSICAL CULTURE COOK BOOK. 37 baking powder, flour enough to stiffen. Bake twenty to thirty minutes in a hot even. 21. Breakfast Muffins. — One cup sugar, one egg, one tablespoonful melted butter, one pint sweet milk, three cups flour, two teaspoonfuls baking powder, one teaspoonful salt. Mix well, put in hot buttered pans, and bake twen- ty to thirty minutes. This amount makes twelve muffins. 22. Rye Muffins (No. i). — One cup rye flour, one-quarter cup sugar, one-half teaspoonful salt, two teaspoonfuls baking powder, one cup- ful white flour, one egg, one cupful sweet milk. Mix well, put in hot muffin pans and bake in a hot oven fifteen to twenty minutes. 23. Rye Muffins (No. 2). — One cup rye liour, one cup Graham flour, one cup wheat flour, half a teaspoonful salt, two teaspoonfuls bak- ing powder, one tablespoonful sugar, two eggs, two cups milk or water. Bake in muffin rings fifteen to twenty minutes. 24. Graham Muffins. — One quart Graham flour, two teaspoonfuls baking powder, two tablespoonfuls sugar, a little salt, one table- spoonful butter, egg and two cups milk. Bake in small pans at once in a good even, fifteen minutes. 3 THE PHYSICAL CULTURE COOK BOOK. 25. Rice Muffins (No. i). — Take one cup cold boiled rice, two cups flour, two eggs, two cups milk, one tablespoonful butter and one tea- spoonful salt. Beat very hard and bake quickly. 26. Rice Muffins (No. 2). — One cup boiled rice, one cup sweet milk, two eggs, two table- spoonfuls melted butter, one teaspoonful sugar, two of baking powder, and enough flour to make a batter; beat hard and add the baking powder the last thing. Bake in muffin rings, 27. Barley Muffins. — One cup barley flour, two table spoonfuls sugar, one tablespoonful melted butter, one egg, one cup milk, one tea- spoonful baking powder, a little salt

Cook this with the app: pantry check, scaling, and the assistant.