Cream Muffins

Ingredients

• 2 c flour
• 3/2 t salt
• 3 t baking powder
• 1/2 c cream
• 2 eggs

Method

1. 1

   Mix and sift flour, salt, and baking powder.

2. 2

   Beat yolks of eggs, add cream, and mix with flour.

3. 3

   If too thick, add more cream.

4. 4

   Fold in beaten egg whites, pour into muffin pans, and bake for 20-25 minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 149. The excerpt below is the record exactly as published.

CREAM MUFFINS COFFEE Stewed Prunes Wash well and soak over night ^ pound prunes ; in the morning, cook until tender in the water in which they were soaked, adding ^ c sugar, if necessary; i T lemon juice added at the last gives a pleasant flavor for a change. Broiled Bacon Put very thin slices of Breakfast Bacon into a cold frying- pan, and heat slowly, turning often ; when golden brown, place on rounds of Tomato Toast. Tomato Toast Melt 3 T butter in a saucepan, add ^ c bread crumbs, i T sugar, I t salt, dash of pepper, and i T grated onion. Brown and add i c stewed tomatoes. Heat thoroughly, and place on squares of toast. Cream Muffins Mix and sift 2 c flour, 3/2 t salt and 3 t baking powder. Beat the yolks of 2 eggs

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