Egg Muffins

Ingredients

• 2 cups flour
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon baking powder
• 1/2 teaspoon sugar
• 1 egg
• 1 scant cup milk

Method

1. 1

   Rub the butter in the flour; add the dry ingredients and mix well.

2. 2

   Beat the egg; put it in a tin measuring cup and fill up the cup with milk.

3. 3

   Stir this into the flour and when thoroughly mixed, fill buttered gem pans and bake in a quick oven until golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 106. The excerpt below is the record exactly as published.

Egg Muffins, using half graham and half white flour. ENGLISH MUFFINS 1 cake compressed yeast 2 level tablespoons sugar 1 cup mUk, scalded and cooled 4 tablespoons melted lard 1 cup lukewarm water 6 cups sifted flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour. Beat until smooth; add rest of flour, or enough to make a soft dough, and last, the salt. Knead until smooth and elastic ; place in well-greased bowl ; cover and set aside in a warm place to rise. When double in bulk, which should be in about two hours, form with hand in twelve large, round bis- cuits. Cover and set aside for about one half hour. Then, with rolling pin, roll to about one fourth inch in thickness, keeping them round. Have ungreased griddle hot and bake ten minutes. Brown on both sides. As they brown, move to cooler part of stove, where 274 FamriyVf°Fo1.r BREAD, HOT-CAKES, ETC. they will bake more slowly, keeping them warm in the oven until all are baked. They can be reheated in this way or split and toasted on the griddle. These muffins are delicious served hot with plenty of butter. OATMEAL MUFFINS 1 cake compressed yeast 1 cup hot milk Vi cup lukewarm water 1 cup rolled oats 3 tablespoons sugar 1/2 cup whole wheat flour 2 tablespoons butter 1/2 cup sifted white flour 1 teaspoon salt Boil the oats and butter in a cup of milk one minute. Let stand until lukewarm. Dissolve the yeast and sugar in one fourth cup of lukewarm water, and combine the two mixtures. Add flour and salt and beat well. The batter should be thick enough to drop heavily from the spoon. Cover and let rise until light, about one hour, in a moderately warm place. Fill well-greased muffin pans two thirds full; let rise about forty minutes; bake twenty -five minutes in a moderately hot oven. SALLY LUNN 1 cake compressed yeast 4 tablespoons melted butter 1 tablespoon sugar 2 eggs 2 cups milk, scalded and cooled 4 cups sifted flour 1 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, then flour gradually, eggs well beaten, and last, the salt. Beat until perfectly smooth; pour into well-greased pans; cover and let rise in a warm place, free from draft, until double in bulk — about one and one half hours. Sprinkle granulated sugar over the top and bake twenty minutes in a hot oven. Serve hot; break apart with fork. This recipe will fill two medium-sized cake pans. WHEAT MUFFINS 1 cake compressed yeast 2 eggs 1 cup milk, scalded and cooled 2 tablespoons melted lard Vi cup Itikewarm water 2 cups sifted flour 2 level tablespoons sugar '72 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add the iohJ (or butter), eggs beaten until light, and flour to make a / 275 BREAD, HOT-CAKES, ETC. FinXof rJur moderately stiff batter; then add the salt and beat until smooth. Cover and set aside in a warm place for about one hour. When lisen, fill well-greased muffin tins half full; cover and let rise again for about half an hour. Bake twenty minutes in a hot oven, and serve at once. CORN MUFFINS WITH YEAST 1 cake compressed yeast 2 eggs, well beaten 2 cups milk, scalded and cooled 21/2 cups com meal 2 level tablespoons brown sugar 1 cup sifted white flour 4 level tablespoons lard or butter 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill well- greased muffin pans two-thirds full. Set to rise in a warm place, free from draft, until light — about one and one half hours. Bake in hot oven twenty minutes. If prepared over night use only one fourth cake of yeast, and an extra half teaspoon of salt. CORN MUFFINS No. 1 1 cup white flour 1/2 teaspoon soda V2 cup com meal 1 egg 1 tablespoon sugar 1 cup sour milk 1/2 teaspoon salt 1 tablespoon melted butter Mix the dry ingredients; add the egg, beaten into the milk, and the melted butter. Beat thoroughly and bake in well-greased tins. CORN MUFFINS No. 2 Follow the recipe for Egg Muffins using half corn meal and half white flour. RICE MUFFINS 1 cup flour 1 tablespoon butter 1/4 teaspoon salt 1/2 cup boiled rice 1 teaspoon baking powder 1/2 cup milk 1 egg Sift the dry ingredients ; rub in the butter lightly ; stir in the rice, then the beaten egg and milk. Pour into greased gem pans, filling them only half full, and bake in a moderate oven about twenty minutes. 276 "1gi°iy''of°Fo''ur BREAD, HOT-CAKES, ETC. EGG MUFFINS 2 cups flour y^ teaspoon salt 1 tablespoon butter 1 teaspoon baking powder Vi teaspoon sugar 1 egg 1 scant cup milk

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