Berry Muffins

Ingredients

• one pint of flour
• two teaspoonfuls of baking-powder
• one-fourth of a cupful of butter
• two tablespoonfuls of sugar
• the beaten yolks of two eggs
• one cupful of sweet milk
• one cupful of fresh blackberries or blueberries

Method

1. 1

   Sift flour, baking-powder, and salt together.

2. 2

   Cream butter and sugar, then add beaten yolks of eggs.

3. 3

   Stir in milk and flour mixture alternately.

4. 4

   Fold in beaten egg whites and berries.

5. 5

   Pour into buttered muffin-tins and bake for about half an hour.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 108. The excerpt below is the record exactly as published.

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

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