Berry Muffins
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.
Berry Muffins I cup butter 4 teaspoons baking powder 1 cup sugar 1 cup milk 1 egg 1 cup berries 2 cups flour I teaspoon salt Cream butter ; add sugar, yolk well beaten, flour mixed and sifted with dry ingredients, milk, whites of eggs beaten until stiff, and berries. Bake in buttered muffin pans or in buttered cake pan. Dutch Apple Cake Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar ; bake 164 lowney's cook book in hot oven thirty minutes. Serve with lemon sauce or as a tea cake. Corn Muffins 1 cup corn meal I cup butter 1 cup flour 4 teaspoons baking powder I cup sugar ^ teaspoon salt 1 cup milk 2 eggs Cream butter ; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twenty- five minutes in hot oven. A very good muffin may be made by using only two tablespoons butter and one egg. Entire Wheat or Graham Muffins 1 cup entire wheat or graham flour ^ teaspoon salt 1 cup white flour 4 teaspoons baking powder 2 tablespoons sugar, or 1 egg 2 tablespoons molasses 1^ cups milk 4 tablespoons melted butter Mix and sift dry ingredients, and combine in order given. Bake in hot muffin pans twenty to twenty-five minutes. Rye Muffins 1 cup rye flour 4 teaspoons baking powder 1 cup white flour \ cup sugar 1 teaspoon salt
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