Bran Muffins

Ingredients

• % cupful sugar
• 2 teaspoonfuls baking powder
• 1 tablespoonful butter
• 1 tablespoonful lard
• 2 cupfuls bran
• 2 eggs (beaten together)
• A pinch of salt
• 2 cupfuls flour
• Milk and water to make a soft paste to drop off of spoon.

Method

1. 1

   Add broken walnuts and raisins.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 47. The excerpt below is the record exactly as published.

teaspoonful of baking powder, and one cup of com meal; half a teacupful of sugar, one of sour milk in which dissolve a half teaspoonful of soda, two eggs, and one table- spoonful of melted butter. Mix as one does any l)atter bread. Hot Corn Bread Scald one quart of meal; add to it while hot, a tablespoonful of butter. Beat two eggs separately. Dissolve one teaspoonful of soda in two tablespoonfuls of warm water ; then add to it one pint of sour milk, or buttermilk; add it to meal, beat; add next the yolks, then white of eggs and one teaspoonful of salt and bake in shallow pans for forty minutes. Corn Meal Bread Sticks Two eggs, one pint of corn meal, half teaspoonful (level) of soda, and a level teaspoonful of salt ; one pint of thick buttermilk, or clabber. Break the eggs into the milk, sift the meal, salt and soda in and beat thoroughly; bake in a hot, well greased bread stick pan or muffin pan as soon as mixed. QO THE NEW ANNIE DENNIS COOK BOOK MUFFINS To be successful with muffins or batter breads, one must mix with care, beat well, have pans well greased and a hot oven. Muffin pans made of iron are the best. Ten minutes before filling they should be placed on top of the range, or stove, one teaspoonf ul of melted lard placed in each ring, and allowed to come to the boiling point, when a blue smoke arises; then fill the rings half full of batter. Let rise on top of the range ; then place in the oven and bake until brown. Flour Muffins, No. 1 One pint of buttermilk, one pint of flour, one eggy. two tablespoonfuls of melted lard, a level teaspoonf ul of soda. Beat the egg two minutes; add half of the milk, then the flour, then the rest of the milk ; last, the melted lard and one teaspoonful of salt. Bake as di- rected at the head of the chapter. FIoui- Muffins, No. 2 Half a pint of unsifted flour, two eggs, half tea- spoonful soda, one of baking powder, a pinch of salt, half pint of thick buttermilk, or clabber, and a large tablespoonful of melted lard. Break the eggs in the milk, and sift in the flour, soda, yeast powder, and salt. Beat thoroughly, then bake in hot, slightly greased, small muffin pans. An iron muffin pan is superior to those o^ tin or granite ware. Bran Muffins % cupful sugar 2 teaspoonfuls baking 1 tablespoonful butter powder 1 tablespoonful lard 2 cupfuls bran 2 eggs (beaten together) A pinch of salt 2 cupfuls flour Milk and water to make a soft paste to drop off of spoon.

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