Corn Muffins

Ingredients

• one and a half cups flour
• one and a half cups yellow corn-meal
• three tablespoonfuls sugar
• two tablespoonfuls butter
• two eggs
• one and a half cupfuls milk
• two teaspoonfuls baking-powder
• half teaspoonful salt

Method

1. 1

   Sift the salt and baking-powder with the flour.

2. 2

   Beat the eggs light; add the milk, melted butter, and sugar.

3. 3

   Stir in the flour and meal; beat hard, and bake in muffin-tins.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

Corn Muffins. Buttered Potatoes. Tea. Coffee. Parsley Ornelet — Five eggs, two table- spoonfuls milk, one tablespoonful butter, one tablespoonful finely minced parsley; pepper and salt to taste. Beat the whites and yolks of the eggs separately and very light ; add the milk to the yolks and stir in the whites, not mixing them in thoroughly, however; season to taste. Pour into the omelet pan in which the butter has been heated, and set over the fire in a moderately hot spot. Keep the omelet from adhering to the pan by slipping a knife between them from time to time. Just before the omelet is " set," sprinkle it thickly with the chopped parsley. When done, fold one half over the 4 49 WHAT TO EAT— HOW TO SERVE IT other, slip to a hot dish, and serve at once, as it falls quickly. Com Muffins, — One and a half cups flour, one and a half cups yellow corn-meal, three tablespoonf uls sugar, two tablespoonf uls but- ter, two eggs, one and a half cupfuls milk, two teaspoonfuls baking-powder, half tea- spoonful sal

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