Economy Muffins

Ingredients

• 1 egg
• ½ cup sugar
• 1 tablespoon of lard
• ½ cup flour
• 2 teaspoons baking powder
• ½ cup milk

Method

1. 1

   Beat egg and salt until light.

2. 2

   Add sugar and beat.

3. 3

   Add lard and beat.

4. 4

   Sift in flour and baking powder, mix, and beat.

5. 5

   Bake in a well-greased hot muffin tin.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.

1 cup sugar (white or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder sifted in flour enough to make a nice batter, same 96 BREAD as for cake. Put a tablespoon of batter in each muffin ring and bake. These are nice warm or cold. — Mrs. C. C. •Clevelari'^, Bart- lett, III. BERRY MUFFINS.— Sift together ^ cup of butter and 2 tablespoons of sugar and add the beaten yolks of 2 eggs. Stir into the mixture alternately 1 cup of sweet milk and a little salt, 2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh black- berries or blueberries, thoroughly cleaned, and sprinkle with su- gar. Pour in buttered muffin-tins and bake about J^ 'hr. Serve warm. — Mrs. C. J. Jeffries, Winnetka, 111. BERKSHIRE MUFFINS.— Mix dry ^ cup cornmeal, J4 cup flour, Yi cup cooked rice, 2 tablespoons sugar, J^ teaspoon salt; add y'z cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 table- spoons leaking powder. Turn milk on meal, let it stand 5 minutes, add rice and dry material. Add beaten yolk, butter and white of egg, ibeaten stiff. — Mrs. H. B. Sanborne, Bartlett, 111. BRAN MUFFINS.— 'Sift together 2 cups flour, 1 tea&poon salt, 2 teaspoons baking powder, 1 tablespoon sugar; add 2 eggs, beaten separate, 1 cup milk, 2 tablespoons butter. Mix dry ingredients, then butter, yolks of eggs and milk, lastly beat in whites. Drop in tins and ^bake in quick oven. — ^Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — 'Cream together 1 egg, 2 taiblespoons sugar, y2 teaspoon salt, about 1 cup milk, 2 cups flour, 3J/^ teaspoons baking powder (level), 2 tablespoons melted butter. Beat t^z very light, add sugar, milk and salt. Sift in the flour and baking powder and beat well; pour in the butter, and bake in a hot oven about 20 minutes. — ^Mrs. M. Anthony, iDes Plaines, 111. VARIATION II. — Cream together 1 t^^, Y^ cup brown sugar, Yi, cup butter and lard, mixed, 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. Add milk and flour alternately. Bake in gem. pans. Will make 12. — Mrs, Julius Cas- per, Wheeling, 111. 98 ^ BREAD ECONOMY MUFFINS.— Beat the egg and salt until light. Add 54 cup sugar and beat; add 1 tablespoon of lard and beat. Sift in ^2 cup flour and 2 teaspoons baking powder and ^2 cup milk, mix and beat thoroughly; then beat in another J^ cup of the milk and J4 cup flour and beat. Bake in a well-greased hot muffin-tin in a hot oven. This recipe makes eight (8) muffins. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. ENTIRE WHEAT MUFFINS.— Sift together 1 cup each of wiheat and rye flour, 1 tablespoon of sugar, a pinch of salt and 2 level teaspoons of baking powder. Beat 1 egg

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