Cinnamon Muffins

Ingredients

• 2 cups flour
• 4 teaspoons cinnamon
• 1 cup butter
• 1 cup sugar
• 1 cup milk
• 2 teaspoons baking powder
• 2 eggs

Method

1. 1

   Mix ingredients and put in greased muffin rings.

2. 2

   Bake about 15 minutes in a hot oven.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 1. The excerpt below is the record exactly as published.

CINNAMON MUFFINS 2 cups flour 4 teaspoons cinnamon 2 cup butte 1 cup sugar 1 cup milk 1 2 teaspoons baking powder 2 eggs Mix and put in greased muffin rings and bake about 15 minutes in. hot oven. Mrs. Ernest A. Herman RUSSIAN ROLLS Cream 1 cup shortening and 6 tablespoons sugar and 2 tablespoons cream. Add 2 cups sifted flour with 1 teaspoon salt. Add 2 cups nuts and 1 teaspoon almond extract. Roll in balls about the size of a pecan and press with a fork. Bake at 325 degrees on greased cookie sheet. While still warm roll in confectioners sugar. Mrs. Wade H. Shuford © e SHOO-FLY CAKE Pennsylvania Dutch Recipe “4 1st part—Crumbs 2nd part—Liquid 2 . ee cups flour 1 cup baking molasses Pelt cup brown sugar 1 cup hot water cup shortening 1 teaspoon soda , Put soda in hot water _ Make crumbs by mixing with fork or fingers, flour, sugar, and short- 5%, ening. Save 4 crumbs. Then mix remainder of crumbs and liquid grad- Wee ually. Stir well. Batter will be thin. Pour into greased and floured cake pan and top with 3 cup crumbs. Bake in moderate oven (350 de- rees) for 25 to 30 minutes. Mrs. H. D. Althouse SHOO-FLY PIE ne ean recipe as above. Line pie pans with pastry and put in batter Mrs. H. D. Althouse STRAWBERRY MERINGUE CAKE egg yolks, beaten i 2 cups erie flour 4 teaspoons baking powder $ cup milk cup shortening % cup sugar easpoon vanilla 1 quart strawberries % cup sugar egg whites, stiffly beaten : cup sugar ‘Sift flour, measure, add baking powder. Sift together. Cream butter, aad sugar gradually. Cream until fluffy. Add egg yolks, then flour ; phy with milk, small amount at a time. Beat after each addi- Add vanilla. Bake in two 9 inch layer pans in moderate oven (375 F.) 25 minutes. Cool. Fold 4 cup sugar slowly into egg whites. mi Place layers on baking sheet. Pile meringue on. Return to oven (350°) < 15 minutes. Wash berries. Reserve a few for garnishing. Crush remainder of the berries with 4 cup sugar. Spread between layers. hase 4 Garnish top with whole berries. Serve at once. Mattie Thomason MY FAVORITE CAKE RECIPE 23 cups cake flour Be fexp itieiine 2 teaspoons baking powder ¢ ing. ¥% teaspoon salt eggs separated 3 1 teaspoon vanilla Beat shortening, sugar and egg yolks all together. Add sifted dry : Fe ingredients alternately with milk. Add vanilla. Fold in beaten egg wh ites. > Bake in moderately hot oven (375 degrees) 40 minutes. es “celta f Mrs. J. W. Warlick POUND CAKE lb. butter 1 teaspoon orange flavoring a a 1‘lb. sugar 1 teaspoon lemon flayoniyes 7 eges — Y% teaspoon mace mas 1 Ib .flour . 1 teaspoon baking powder | oun: % cup heavy cream unwhipped 1 teaspoon salt , 1 teaspoon vanilla flavoring ay Cream butter and sugar, add eggs unbeaten one at a time. Add fl to which baking powder has been added. Add cream and flavorings Bake at 300 degrees one hour. Mrs. John Lyerly | POUND CAKE “ 1 lb. sugar 10 eggs 1 Ib. flour Scant teaspoon baking powder ty - i lb. butter Flavoring ae Cream butter and sugar, then add egg yolks. Cream until light. Add well beaten egg whites and flour which has been sifted several time Add a little of each at a time and beat well until all is in. Bake in $s ahs. moderate oven. My mother’s recipe © i Mrs. M. J. Abernethy WHITE CAKE 1 cup butter

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