Cream Muffins

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of sugar
• 2 teaspoons baking powder
• 2 cups flour
• 14 teaspoon salt
• 2 eggs well beaten
• 1 cup milk

Method

1. 1

   Cream butter and sugar together and add the eggs.

2. 2

   Sift baking powder, flour and salt together and add alternately with the milk to the butter mixture.

3. 3

   Pour into well greased muffin pan and bake about 15 minutes.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 3. The excerpt below is the record exactly as published.

t, 2 tablespoons sugar, 2 eggs well beaten. Mix well together and add sufficient flour to make a soft dough. Knead lightly, adding cin- namon to taste. Put in warm place. When light roll into a sheet, spread with butter, dust with sugar and currants. Make into a long roll and cut. Stand in a well greased pan and let raise until very light. Bake in a moderate oven three-quarters of an hour. MRS. WM. BENNETT, Sunnyside. Bread. 214 sieves of flour, 1 good teaspoon salt. Mix. Make hole in center of flour, take 1 pint good yeast, 34 quart of luke warm water with one tablespoon of lard melted into it. Make a thin batter with part of flour and let raise for two hours, then mix into a nice dough, using what flour is needed. Let raise again and make into loaves. Bake 114 hours. This will make six medium sized loaves. MRS. W. F. OLSON. Brown Bread. 38 cups graham flour, 114 cups white flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon soda dissolv- ed in 2 tablespoons of boiling water, 1 cup molasses, 134, cups milk. Mix as follows: Mix and sift dry ingredients except the soda, put molasses in bowl and add to it alternately milk and dry ingred- ients; add the soda dissolved in the boiling water last, then add one cupful each of nuts and dates chopped or raisins may be flour- ed and added. Bake 45 minutes in moderate oven. Mold in two loaves. MRS. THOMAS FOUTS. Cinnamon Rolls. 1 cup milk, 2 cups sugar, 1 cup butter, 3 well _ peaten eggs, 3 teaspoons baking powder, flour enough to roll. Roll thin, then sprinkle thickly with cinnamon and roll like jelly cake. . Cut slices from roll and place apart in baking pan. Sprinkle with sugar and bake. : MRS. W. H. LEITER, -Cameron. Buns. 14 cup sugar, 1 quart milk, two-thirds cup lard, 1 quart yeast, 1 teaspoon nutmeg, pinch of salt, flour enough to mix like bread dough. Let raise until light. Flour, some raisins (2 cups), and add to dough and knead well. Put on floured board and roll out same as for biscuit, cut, spread with lard, sprinkle with sugar and lay in pan two inches apart. Let raise again and bake 30 minutes. ; | MRS. S. M. BLISS. 8 CARBON COUNTY COOK BOOK Parker House Rolls. 2 quarts flour, 2 tablespoons sugar, 2 tablespoons lard, 1 cup good yeast, 44 pint milk. Put milk and lard on stove until the lard is melted, then pour into flour, add sugar, salt and yeast and mix to the softness of velvet. Let raise. When light, roll out about 1% inch thick, cut in rounds, spread with melted butter, fold circles in two and pinch together. Stand until! very light and bake in rather quick oven. : » MRS. LAUBER. Boston Brown Bread. 2 eggs, 14 cup molasses, 1 cup sour milk, 1 tablespoon butter, 1 teaspoon soda, 1 pinch salt, 2 cups graham flour or enough to make good dough, 1 cup cornmeal. Put soda with sour milk, then put into molasses. Sift dry ingredients together, add beaten eggs and milk. Pour into greased mold hav- ing cover. Steam one hour. Remove from water, take off cover and bake about 30 minutes. MRS. HENRY WADE Nut Loaf. Mix and sift 2 cups flour, one-third cup sugar, 4 level teaspoons baking powder, 1 teaspoon salt. Sift these well and work in with fingers 1 tablespoon lard or butter, then 1 cup milk, 1 well beaten egg, 14 cup milk. Put in buttered pan, cover and let rise 20 minutes. Bake in moderate oven 40 to 45 minutes. MRS. W- W. JONES. 6 Cream Muffins, 2 tablespoons each of butter and sugar, 2 teaspoons baking powder, 2 cups flour, 14 teaspoon salt, 2 eggs well beaten, 1 cup milk

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