Bran Muffins

Ingredients

• 1 cup bran
• 1 cup flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon lard or bacon fat
• 1 tablespoon sugar
• ½ cup water or condensed milk

Method

1. 1

   Mix dry ingredients, and add the liquid, then the melted fat.

2. 2

   Mix well and bake in muffin pan, or drop from a spoon on a biscuit pan.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 14. The excerpt below is the record exactly as published.

Bran Muffins 1 cup bran 1 cup flour 4 teaspoons baking powder }/2 teaspoon salt 1 tablespoon lard or bacon fat 1 tablespoon sugar % cup water or condensed milk Mix dry ingredients, and add the liquid, then the melted fat. Mix well and bake in muffin pan, or drop from a spoon on a biscuit pan. Bran Bread Add a few raisins to the recipe for Bran Muffins and bake in a loaf. Quick Muffins 2 cups flour 50 3 teaspoons baking powder 1 tablespoon sugar }/2 teaspoon salt 1 cup milk or water 1 tablespoon melted fat 1 egg if possible Mix dry ingredients, add the liquid, melted fat, and the egg. Mix well. Bake in a muffin pan, or in a flat biscuit pan. Cinnamon Rolls 2 cups flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar }/2 teaspoon salt 4 tablespoons lard or other fat Water or condensed milk to make a soft dough (about % cup) Roll the dough about }/i inch thick and spread on it a little melted fat and the follow- ing mixture: 1 teaspoon cinnamon, 3 table- spoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylin- der and cut off J/£ *nch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon if preferred. 51 Hot Cross Buns 2 cups flour 34 teaspoon salt 3 teaspoons baking powder 4 tablespoons fat Y cup liquid (water or condensed milk) 34 teaspoon nutmeg 34 teaspoon allspice or cinnamon Y cup raisins or currants Mix as for baking powder biscuits, adding the spices and the fruit cut in pieces to the other dry ingredients. Shape into cakes with the hands and mark with a cross on top. Bake about 20 minutes. Corn Bread 1 cup flour Y cup yellow cornmeal 3 teaspoons baking powder 1 tablespoon sugar 1 tablespoon lard Y teaspoon salt % cup water or condensed milk 1 egg if desired Add the liquid to the dry ingredients, and then the melted fat and mix. This bread may be baked as muffins or as a loaf. 52 Brown Bread \ cup molasses 4 tablespoons sugar (brown if possible) % cup liquid (water or condensed milk) 3^ teaspoon soda }/2 teaspoon salt 2 teaspoons fat 2 cups graham flour 4 teaspoons baking powder A few raisins if desired Add the molasses and liquid to the dry in- gredients and mix. Then steam for 3 hours, by setting corn sirup cans or baking powder cans filled with the mixture in a kettle of boil- ing water, and closing tightly. Graham Gems \]/2 cups graham flour Y2 cup flour 3 tablespoons sugar Y2 teaspoon salt V/2 tablespoons melted fat 3 teaspoons baking powder V/i cups liquid Add the liquid to the dry ingredients. Mix well. Then bake in muffin pans, or drop on an oiled biscuit pan and bake. 53 Corn Dodgers 2 cups cornmeal Yz teaspoon salt

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