Honey Muffins

Ingredients

• 1½ pts. flour
• 2 teaspoons baking powder
• ¼ of salt
• 2 tablespoons of butter
• 3 eggs
• 1 cup of honey
• ½ pt. of milk

Method

1. 1

   Sift together flour, baking powder, and salt.

2. 2

   Work in butter, beat and add eggs, honey, and milk.

3. 3

   Bake in hot oven.

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 63. The excerpt below is the record exactly as published.

n 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 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.

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