Blueberry Muffins

Ingredients

• 1 pint flour
• y teaspoon salt
• 2 tablepoons melted butter
• y cup sugar
• 2 small teaspoons Royal Baking Powder
• 1 egg
• 1 cup milk
• 1 cup berries

Method

1. 1

   Mix as for plain muffins; add berries last, dusting them with a little flour.

2. 2

   Bake in muffin-pans in hot oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 9. The excerpt below is the record exactly as published.

y teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over y pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin cream, and honey. Mix smoothly into batter as for pound cake ; about y fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes. AND PASTRY COOK 5 Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon salt, 1 tablespoon sugar, 1 y teaspoons Royal Baking Powder, y pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift to¬ gether flour, sugar, salt, and powder; add to rice preparation, mix into smooth, rather firm batter; muffin-pans to be cold and well greased, then fill %; bake in hot oven 15 minutes. 1 cup cold boiled hominy may be substituted for rice. Rye Muffins. — 1 pint rye flour, y. pint com meal, y pint flour, 1 teaspoon sugar, 1 tea¬ spoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in butter; add beaten eggs, and milk; mix into smooth, rather firm, batter; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistence of cup cake; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. English Muffins. — 1 quart flour, y tea¬ spoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, ly pints milk. Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin- rings; half fill them, and when risen well up to top of rings, turn over gently with cake- turner. They should not be too brown — just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. Mountain Muffins. — Pour ly cups scalding milk on 1 cup white Indian com meal ; cover ; let stand 10 minutes; add 1 cup cold boiled rice; mix; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 table¬ spoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter. Beat hard; bake in greased muffin-pans in hot oven. Blueberry Muffins. — 1 pint flour, y tea¬ spoon salt, 2 tablepoons melted butter, y cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup milk, 1 cup berries

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