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.
• Add broken walnuts
• and raisins.

Method

1. 1

   Mix all ingredients together to form a soft paste.

2. 2

   Drop from a spoon into muffin pans.

3. 3

   Bake until golden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 48. The excerpt below is the record exactly as published.

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. Add broken walnuts and raisins. THE NEW ANNIE DENNIS COOK BOOK 91 Delicious Muffins Cream until very light one large tablespoonful of butter. Beat separately six fresh eggs. Stir the butter and yolks together; add one quart of flour and one quart of milk in small quantities, beating con- stantly. Stir in a heaping teaspoonful of salt and the white beaten to a stiff froth. Bake in well greased pans, in a very hot oven. Must be served at once. Graham Muffins, No. 1 Break into a bowl one egg; add to this one pint of sweet milk, one teaspoonful of salt and one of sugar; then sift in one teacupful of white flour and one of graham, with one heaping teaspoonful of baking pow- der. Mix slowly, then beat until smooth; then beat in one tablespoonful of melted butter or lard ; heat and grease the irons ; fill each ring half full of the batter ; let rise on top of the range, and bake in a quick oven. Serve at once. Graham Muffins, No. 2 One teacupful of sour milk, or cream, quarter tea- cupful of sugar, two of graham flour, teaspoonful (level) of soda, one tablespoonful of butter, and one egg. Nut and Fruit Muffins 1/^ cupful flour 1-3 cupful walnuts 3 kvel teaspoonfuls baking 6 dates powder 1 ^gg % teaspoonful salt % cupful milk ^ cupful brown sugar 2 tablespoonfuls lard 1 cupful graham flour (melted) Mix and sift flour, baking powder, salt and brown sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg beaten well, milk and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes. 92 THE NEW ANNIE DENNIS COOK BOOK Nut Graham Muffins 2 teaspoonfuls baking 2 tablespoonfuls butter powder 1 cupful brown sugar 1 cupful g-rahanj flour 1 cupful nut meats 2 cupfuls flour (chopped) 1 teaspoonful soda 1 eg'g .1 teaspoonful salt 2 cupfuls sour milk Mix flour with graham flour, baking powder, soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, eggs well beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for 15 to 20 minutes. Sufficient for twenty-four muffins. Graham Muffins, Made with Yeast One teacupful of graham flour, two teacupfuls of warm water, half teacupful of liquid yeast, half tea- cupful of molasses, a level teaspoonful of soda, and the same of salt. Mix the water and molasses, and stir into the flour (sift, if desired), add the yeast, then the salt and beat five minutes ; then set to rise for six hours. Then stir in the sifted soda ; beat one minute, put in hot, well-greased muffin rings and cook quickly in hot oven. Rice Muffins Take five tablespoonfuls of corn meal, five table- spoonfuls of boiled rice, six tablespoonfuls of flour and two eggs, well beaten ; make into a batter, with a tea- spoonful of soda, mixed with sour milk enough to make a good batter. Corn MeaJ Muffins, No. 1 One egg, well-beaten ; to this add one teacupful of buttermilk ; then one pint of corn meal, one teaspoonful of salt and another teacupful of buttermilk, with one even teaspoonful of soda, sifted and stirred in well. Place pans (iron preferred) on top of range or stove; place in each division a teaspoonful of melted lard and let come to a boiling point; when a blue smoke rises, fill each division half full; let rise while on top of range; then place in the oven and bake quickly. THE NEW ANNIE DENNIS COOK BOOK 93 Corn Meal Muffins, No. 2 One tablespoonful of butter, two teacupf uls of corn meal, four eggs, two heaping teaspoonfuls of baking powd

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