Chicago Muffins

Ingredients

• 1½ pts. of flour
• ½ pt. of cornmeal
• 2 teaspoons of baking powder
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 tablespoon of butter
• 3 beaten eggs
• 1 pt. of milk

Method

1. 1

   Mix all ingredients into a firm batter.

2. 2

   Grease the griddle and cook in muffin rings until browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.

2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh black- berries or blueberries, thoroughly cleaned, and sprinkle with su- gar. Pour in buttered muffin-tins and bake about J^ 'hr. Serve warm. — Mrs. C. J. Jeffries, Winnetka, 111. BERKSHIRE MUFFINS.— Mix dry ^ cup cornmeal, J4 cup flour, Yi cup cooked rice, 2 tablespoons sugar, J^ teaspoon salt; add y'z cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 table- spoons leaking powder. Turn milk on meal, let it stand 5 minutes, add rice and dry material. Add beaten yolk, butter and white of egg, ibeaten stiff. — Mrs. H. B. Sanborne, Bartlett, 111. BRAN MUFFINS.— 'Sift together 2 cups flour, 1 tea&poon salt, 2 teaspoons baking powder, 1 tablespoon sugar; add 2 eggs, beaten separate, 1 cup milk, 2 tablespoons butter. Mix dry ingredients, then butter, yolks of eggs and milk, lastly beat in whites. Drop in tins and ^bake in quick oven. — ^Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — 'Cream together 1 egg, 2 taiblespoons sugar, y2 teaspoon salt, about 1 cup milk, 2 cups flour, 3J/^ teaspoons baking powder (level), 2 tablespoons melted butter. Beat t^z very light, add sugar, milk and salt. Sift in the flour and baking powder and beat well; pour in the butter, and bake in a hot oven about 20 minutes. — ^Mrs. M. Anthony, iDes Plaines, 111. VARIATION II. — Cream together 1 t^^, Y^ cup brown sugar, Yi, cup butter and lard, mixed, 1 cup buttermilk, 2 cups bran, XY^ cups flour, 1 teaspoon soda, Y2 cup chopped raisins (1 cup sour cream may be used instead of butter and lard). Bake in muffin tins. — Mrs. C. F. Adams, Franklin, 111. BUTTERMILK MUFFINS.- Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 tz^ beaten in a COOK COUNTY COOK BOOK 97 little salt, y-2. teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. — Mrs. C. J. Jeffries, Winnetka, 111. CHICAGO MUFFINS.— Mix together 1^ pts. of flour, J^ pt. of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk

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