Cooking-school Muffins

Ingredients

• 2 cups sifted flour
• 2 teaspoonfuls baking-powder
• 1/2 teaspoonful of salt
• 1 cup of milk
• 2 eggs
• 1 large teaspoonful of melted butter

Method

1. 1

   Mix flour, salt, and baking powder.

2. 2

   Beat yolks with butter and milk, then add flour.

3. 3

   Fold in stiff egg whites.

4. 4

   Bake in hot muffin tins for 15-20 minutes.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 12. The excerpt below is the record exactly as published.

Cooking-school Muffins 2 cups sifted flour. 2 teaspoonfuls baking-powder. Y2 teaspoonful of salt. 1 cup of milk. 2 eggs. 1 large teaspoonful of melted butter. Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fif- teen or twenty minutes. These must be eaten at once or they will fall. There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it : Barneys 4 cups of whole wheat flour. 3 teaspoonfuls of baking-powder. 1 teaspoonful of salt. FOR A LITTLE GIRL 47 Enough witer to make it seem like cake batter. Drop with a spoon into hot buttered muffin- pans, and bake in a hot oven about fifteen min- utes. Bridget had to show Margaret what was meant by a " cake batter," but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough. Griddle-cakes 2 eggs. 1 cup of milk. IV2 cups flour. 2 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt

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