Graham or Entire Wheat Muffins

Ingredients

• 1 cup flour
• 1 egg
• 1 tablespoon sugar
• 1 tablespoon of melted butter
• 1 cup graham or entire wheat flour
• 4 teaspoons of baking powder
• 1 teaspoon salt
• il/4 cups milk

Method

1. 1

   Mix and sift together all the dry ingredients except the baking powder; add milk gradually, egg well beaten, and melted butter; beat vigorously.

2. 2

   Then add the dry baking powder; stir in lightly; bake in rather hot oven in greased gem pans 25 minutes.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 57. The excerpt below is the record exactly as published.

r. 1 tablespoon melted butter. 2 cups milk. Mix the dry ingredients and add beaten eggs mixed with milk and melted butter. Pour into shallow greased pans. Bake 30 minutes in a moderate oven. First Aid to Good Cooking hi SOUTHERN CORN BREAD OR SPOON BREAD. I pint of milk. 2 eggs well beaten. 1 cup cornmeal. ^2 teaspoon salt. Butter size of an egg. 2 teaspoons baking powder. Boil the milk, stir in the cornmeal, let stand a few min- utes ; add butter, eggs well beaten, salt and baking pow- der. Bake in greased pan 20 or 30 minutes. Serve immediately. GOLDEN CORN BREAD No. 2. Y\ cup corn meal. Y^ teaspoon salt. 1% cups flour. 1 cup milk. % cup sugar. 1 egg. 4 teaspoons of baking 1 tablespoon snowdrift. powder. Mix and sift dry ingredients ; add milk, egg well beaten, and snowdrift ; bake in shallow buttered pan, in hot oven 20 minutes. FRENCH TOAST. 2 eggs. yi teaspoon salt. 1 cup milk. Slices of bread. Beat the eggs without separating, add milk and salt, dip into this the slices of bread cut about }4-inch thick. Have frying pan hot, put in a little butter to prevent sticking, and brown a light golden brown. Serve at once. Syrup can be eaten with it if preferred. WATER TOAST. Cut stale bread in %. inch slices, or take pieces of bread left over ; put in oven or toaster held some dis- tance from fire until one side is dry, then the other. Hold near the coals until a golden brown on both sides ; scrape if it is burned. Stand in warm place until all is toasted, dip quickly in boiling salted water, allowing y2 teaspoon salt to 1 cup boiling water. Spread lightly with warm butter. Serve very hot. H2 First Aid to Good Cooking MILK TOAST. Toast bread as above ; dip quickly a slice at a time into hot milk, with a little butter and salt in it. Serve very hot. WHEAT MUFFINS. i pint of flour. I beaten egg. 2 teaspoons baking powder. I tablespoon shortening y2 teaspoon salt. melted, i cup milk. Sift all the dry ingredients together, except the bak- ing powder; add the milk, the beaten egg, and shorten- ing— either butter, lard or snowdrift. Beat vigorously, add the baking powder, stir a moment, and bake quickly in hot oven about 15 minutes. GRAHAM OR ENTIRE WHEAT MUFFINS. 1 cup flour. 1 egg. 1 tablespoon sugar. 1 tablespoon of melted 1 cup graham or entire butter. wheat flour. 4 teaspoons of baking 1 teaspoon salt. powder. il/4 cups milk

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