Blueberry Muffins

Ingredients

• 2 cups (level) flour
• 3 teaspoons (level) Royal Baking Powder
• 1 teaspoon (level) salt
• 1 tablespoon (level) sugar
• 1 cup (level) milk
• 2 eggs
• 1 tablespoon (level) butter or lard
• 1 cup (level) berries

Method

1. 1

   Mix thoroughly flour, baking powder, salt and sugar; add milk slowly, then the eggs previously well beaten, then the butter melted.

2. 2

   Mix well and add the berries dusted with flour.

3. 3

   Grease muffin tins and drop one spoonful into each partition.

4. 4

   Bake 25 to 30 minutes in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 7. The excerpt below is the record exactly as published.

Blueberry Muffins. 2 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder THE GALLEY GUIDE 30 Blueberry Muffins — Continued 1 teaspoon (level) salt 1 tablespoon (level) sugar cup (level) milk 2 eggs 1 tablespoon (level) butter or lard 1 cup (level) berries Mix thoroughly flour, baking powder, salt and sugar ; add milk slowly, then the eggs previously well beaten, then the butter melted. Mix well and add the berries dusted with flour. Grease muffin tins and drop one spoonful into each partition. Bake 25 to 30 minutes in moderate oven. 4 — Cookies. \ cup butter 2 cups (level) sugar 24 cup milk 2 eggs 34 teaspoon grated nutmeg 1 teaspoon vanilla or grated rind of 1 lemon 4 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder Beat the butter with a spoon in a mixing bowl until it becomes creamy in consistency, then add the sugar slowly, beating well ; beat the eggs in separate bowl, add milk to them and beat again ; add milk and eggs to butter and sugar gradually, stirring well ; add vanilla (or lemon) ; mix thoroughly 2 cups of flour with baking powder and nutmeg and add ; mix the whole, adding enough of the remaining 2 cups of flour to make a consistency that will roll out thin RECIPES 3i with a rolling pin on a floured board. Cut to de¬ sired shapes, sprinkle with sugar, bake in greased pans in hot oven for 12 minutes. 5 — Com Bread. 1 cup (level) corn meal 1 cup (level) flour 4 teaspoons (level) Royal Bak¬ ing Powder 3 tablespoons (level) sugar 1 teaspoon (level) salt 1V2 cups milk 2 tablespoons (level) melted butter 1 egg Thoroughly mix corn meal, flour, baking powder, sugar and salt ; add milk, butter and beaten egg in the order named ; beat well and pour into greased shal¬ low pan. Bake in hot oven for about 25 minutes. 6 — Gingerbread. cup butter 1 cup (level) dark molasses y2 cup boiling water 2 cups (level) flour 1 teaspoon (level) soda y2 teaspoon salt I y2 teaspoons (level) ginger y2 teaspoon cinnamon Mix butter, molasses and water ; add all other in¬ gredients mixed together and beat well. Pour into greased pans and bake in a moderate oven for 25 minutes. THE GALLEY GUIDE 32 7 — Muffins. 2 cups (level) Hour 3 teaspoons (level) Royal Bak¬ ing Powder 1 tablespoon (level) sugar y2 teaspoon salt 1 cup (level) milk 2 eggs 1 tablespoon (level) butter Mix flour, baking powder, sugar and salt ; add milk, well-beaten eggs and the butter melted ; mix well. Half fill greased muffin pans and bake in hot oven 20 to 25 minutes. 8 — Cake. (May be used with sauce for Cottage Pudding.) Y l cup butter 1 cup (level) sugar 1 egg 1 teaspoon (level) vanilla ex¬ tract 1 cup (level) milk 2 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powd

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