Honey Muffins

Ingredients

• one and one-half pints of flour
• two teaspoonfuls of baking-powder
• one-half of a teaspoonful of salt
• two tablespoonfuls of butter
• three eggs
• one teacupful of honey
• one-half of a pint of milk

Method

1. 1

   Mix all ingredients and bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 107. The excerpt below is the record exactly as published.

two tablespoonfuls of butter with three table- spoonfuls of sugar and add to them three well-beaten eggs. Dilute this with a pini of milk, add a little salt, beat hard and put into two dozen small, well-buttered gem-pans. Serve hot. They bake in a few minutes. C. E. SiLLOWAY. CORN MUFFINS— No. a. One quart of nice fine corn-meal, one teaspoonful of soda and one- half of a teaspoonful of salt. Sift the meal, soda and salt twice; then add one &gg with sour milk enough to make a batter; have some well-greased iXiuffin tins hot, drop in the corn-bread batter in spoonfuls and bake quick. S. J. Sawyer. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 141 JOHNNY CAKE. Take one cup of yellow corn-meal, one-half of a cupful of white flour add three tablespoonfuls of sugar, two tablespoonfuls of butter, one ^gg, salt, a cup of sour milk, and a teaspoonful of soda dissolved in the milk. Mrs. Kidder. CREAn nUFFINS. One pint of flour sifted with one heaping teaspoonful of baking- powder; beat together one pint of cream and one tablespoonful of butter; add two beaten eggs, mix in the flour, drop in buttered muffin-molds and bake quickly. G. A. ENGLISH nUFFINS. Sift together one quart of fl^ur, two teaspoonfuls of baking-powder, one teaspoonful of salt and one- half of a teaspoonful of sugar; mix in gradually one and one-quarter pints of milk, and beat into a stiff griddle- cake batter. Set the muffin-rings on a hot and well-greased griddle, and, when the muffins have been cooked on both sides to a delicate brown, pull them apart in the center and toast lightly. Butter well and serve hot. H. O. C. SUPERIOR nUFFINS. One quart of flour sifted with two heaping teaspoonfuls of baking- powder; add three tablespoonfuls of sugar, a piece of butter one-half of the size of an Qgg, one beaten &gg and one teacupful of sweet milk. Beat quickly to a batter and bake in a quick oven, having the tins warmed in advance. T R HONEY MUFFINS. Sift together one and one-half pints of flour, two teaspoonfuls of bak- ing-powder and one-half of a teaspoonful of salt. Work in two table- spoonfuls of butter; beat and add three eggs, one teacupful of honey and one-half of a pint of milk. Bake in a hot oven. J. J. M. CHICAGO MUFFINS. Mix together one and one-half pints of flour, one-half of a pint of corn-meal, two teaspoonfuls of baking-powder

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