Cream Muffins

Ingredients

• 1 1/4 cups Flour
• 1 teaspoon Salt
• 1 teaspoon Crescent Baking Powder
• 2 Eggs
• 1/4 cup melted butter
• 1/2 cup thin Cream

Method

1. 1

   Sift together the flour, salt and baking powder.

2. 2

   Add the yolks of the eggs, melted butter and cream, and beat well.

3. 3

   Last of all fold in the stiffly-beaten whites of the eggs and bake in greased muffin pans in a moderate oven about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 4. The excerpt below is the record exactly as published.

CREAM MUFFINS 1144 cups Flour lg teaspoon Salt 1 teaspoon Crescent Baking Powder 2 Eggs 14 cup melted butter 24 cup thin Cream Sift together the flour, salt and baking powder. Add the yolks of the eggs, melted putter and cream, and beat well. Last of all fold in the stiffly-beaten whites of the eggs and bake in greased muffin pans in a moder- ate oven about twenty minutes, HOT CROSS BUNS 14 teaspoon Salt 3. teaspoons Crescent Baking Powder 14 lb. cleaned Currants 14 teaspoon Nutmeg 1 quart Flour % |b. Citron (cut) 14 cup Butter 1 cup part Cream and Milk 1% |b. seeded Raisins 1% teaspoon Allspice Sift salt, sugar and baking powder with flour. Rub in butter, add currants, raisins, citron and spices. Stir in milk and cream, adding more milk if necessary to make firm dough. Mold into round buns, place two inches apart on greased pan, brush with milk, cut a cross on top and sprinkle with sugar, CRESCENT CORN MUFFINS 1 cup sweet Milk 1 cup sour Milk 1% cup Molasses 1144 cups Corn Meal Y% cup Flour 1 teaspoon Crescent Powder 14 teaspoon Soda Steam in cups two hours. Half teaspoon of _Mapleine adds much to flavor of this recipe, Baking CRESCENT BAKING POWDER BISCUITS 3. cups Flour 2 teaspoons Crescent Baking Powder 1 tablespoon Sugar 2 tablespoons Lard or Butter 1 teaspoon Salt

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