Americanbreakfast

Berry Muffins

Name: Berry Muffins
Yield: 4 servings
Cuisine: American
Ingredients: ½ cup of butter; 2 tablespoons of sugar; the beaten yolks of 2 eggs; 1 cup of sweet milk; a little salt; 2 teaspoons of baking powder; 1 pt. of flour; the beaten whites of 2 eggs; 1 cup of fresh blackberries or blueberries

From The Cook County cook book, 1912

Serves 4

These muffins are nice warm or cold.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.

BERRY MUFFINS.— Sift together ^ cup of butter and 2 tablespoons of sugar and add the beaten yolks of 2 eggs. Stir into the mixture alternately 1 cup of sweet milk and a little salt, 2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh black- berries or blueberri

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