Dainty Cornmeal Muffins

Name: Dainty Cornmeal Muffins
Ingredients: 2 eggs; IV2 cups sweet milk; 1 cup white Indian meal; 2 tablespoons melted butter; 2 tablespoons white sugar; Y2 teaspoon salt; 2 cups flour; 2 heaping teaspoons baking powder

From The Edwardsville cook book, 1906

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Edwardsville cook book (1906), page 3. The excerpt below is the record exactly as published.

DAINTY CORNMEAL MUFEINS. Mrs. J. T. Keller, St. Louis. 2 eggs. IV2 cups sweet milk. 1 cup white Indian meal. 2 tablespoons melted butter. 2 tablespoons white sugar. Sift baking powder into flour. Y2 teaspoon salt. 2 cups flour. 2 heaping teaspoons baking powder

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