Date Muffins

Ingredients

• ½ cup butter
• 1 egg well beaten
• ½ pound dates
• 1 cup sweet milk
• 1 pt. flour
• 3 teaspoons baking powder

Method

1. 1

   Mix butter, egg, dates, milk, and flour alternately.

2. 2

   Bake in gem pans.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 63. The excerpt below is the record exactly as published.

1 cup buttermilk, 2 cups bran, XY^ cups flour, 1 teaspoon soda, Y2 cup chopped raisins (1 cup sour cream may be used instead of butter and lard). Bake in muffin tins. — Mrs. C. F. Adams, Franklin, 111. BUTTERMILK MUFFINS.- Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 tz^ beaten in a COOK COUNTY COOK BOOK 97 little salt, y-2. teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. — Mrs. C. J. Jeffries, Winnetka, 111. CHICAGO MUFFINS.— Mix together 1^ pts. of flour, J^ pt. of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. — Mrs. C. J. Jeffries, Win- netka, 111. CORNMEAL MUFFINS.— Mix together 1 cup flour Y^ cup cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add baking powder before sugar, y^ teaspoon salt, 1 ^^^y 1 cup milk, 2 teaspoons butter. Mix according to rule. Bake in gem pans. — Mrs. Almond Case, Palatine, 111. CHESTNUT MUFFINS.— Boil 1 qt. of chestnuts; open the shells and take out the well cooked kernel; press them at once through a colander, add a level teaspoon of salt, the yolks of 2 eggs, (beaten with ^ cup milk, and Yz cup flour, sifted with a tea- spoon baking powder. Fold in the well-beaten whites of the eggs. Bake in 12 hot greased gem pans. — Mrs. C. F. Adams, Franklin, 111. CRUMB MUFFINS. — Brown the bread in the oven and pound to Ij^ cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, Yi cup white flour, 1 heaping teaspoon baking powder. Beat well. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. DROP MUFFINS.— To 2 cups sifted flour add 2 cups milk, 1 tablespoon baking powder, Y^ teaspoon salt; mix together till quite stiff and foamy, drop in hot greased mufiin rings and cook quickly. Easily made, requires no eggs, and are light and delicious and a boon to a busy houscewife. Can be stirred up at the last minute. — Mrs. Mary Carpenter, Des Plaines, 111. , DATE MUFFINS.— Mix together Ya cup butter, creamed, 1 egg well beaten, Y2 pound dates, stoned and chopped; 1 cup sweet milk, 1 pt. flour, 3 teaspoons baking powder

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