Berry Muffins

Ingredients

• I c, berries
• 2 tb. flour

Method

1. 1

   Make like Shirley muffins.

2. 2

   Mix the 2 tb. flour with the berries, which should be added last.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 21. The excerpt below is the record exactly as published.

Berry muffins . Graham muffins Corn cake . . General Directions. Have pans well buttered. Sift the dry in- gredients ; add milk and egg yolks, then the melted butter, and lastly fold in the well-beaten white of egg. For Shirley muffins, Corn-meal muffins, Berry muffins, and Graham muffins i egg may be used and amount of flour increased slightly. If only i egg is used, it need not be separated. Bake 20 to 30 min. in a rather hot oven. Recipes should make 1 2 medium-sized muflins. Plain muffins. Follow General Directions. Shirley muffins. Cream . the butter, add the sugar, then the egg (well beaten). Sift dry ingredients and add to first mixture alternately with the milk. Com-meai muffins. Follow General Directions. d,:...l,CjOO^:;Ic 44 THE PRACTICAL COOKBOOK Cereal mufflns. Additional ingredients : ^ c. molasses, ^ c, graham flour. Use any cold cooked cereal and work it into the sifted dry ingredients with the tips of the fingers. Mix the milk with the molasses. Rice maffins. Use cold boiled rice and mix according to General Directions, stirring rice into dry ingredients. Berry muffins. Additional ingredients: I c, berries, 2 tb. flour

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