Entire Wheat Muffins

Ingredients

• 1 cup of wheat flour
• 1 cup of rye flour
• 1 tablespoon of sugar
• a pinch of salt
• 2 level teaspoons of baking powder
• 1 egg lightly beaten
• ½ cup of milk
• 3 tablespoons of melted butter

Method

1. 1

   Sift together dry ingredients.

2. 2

   Beat egg, add milk, and stir into dry ingredients.

3. 3

   Add melted butter and bake in hot oven for 25 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 64. The excerpt below is the record exactly as published.

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 lightly, add large }i cup of milk and stir into the dry ingredients; add 3 tablespoons of melted butter and bake in hot oven 25 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. .GRAHAM MUFFINS.— 2 eggs, ^ cup sour cream, Yj cup sugar, 2 teaspoons baking powder, 1 cup white flour, % teaspoon salt, enough graham flour to make stiff batter. Beat the sugar with the eggs; add the sour cream and salt; sift in the white flour with baking powder; mix thoroughly, and then add enough gra- ham flour to make a stiff batter. — Mrs. J. S. Putman, Wheeling, 111. HONEY MUFFINS.— Sift together VA pts. flour, 2 teaspoons baking powder, and J4 of salt. Work in 2 tablespoons of butter; beat and add 3 eggs, 1 cup of honey and J^ pt. of milk. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. NEW YORK RYE MUFFINS.— Sift and mix 1 pt. of rye flour

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