Luncheon Muffins

Ingredients

• 1 pint flour
• % pint milk
• 2 teaspoons baking powder
• % teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons butter
• 2 eggs

Method

1. 1

   Beat the eggs until light and add the milk to them.

2. 2

   Add this mixture to the dry ingredients, then stir in the melted butter.

3. 3

   Beat the batter vigorously for a few seconds and put in buttered muffin pans and bake in a quick oven for about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 18. The excerpt below is the record exactly as published.

tablespoons butter; 4% cup currants; 2 eggs. Pour scalded milk over butter, salt and sugar. Stir in yeast, water, and egg, slightly beaten. When dissolved, sift in flour and knead well. Set to rise. Roll into a sheet, cover with currants, sugar and butter. Roll up like jelly roll and cut in %-inch pieces. Place in pan, flat side down; let rise, and when about double in size, bake. Bunns.—1 egg; % cake yeast; 2 tablespoons sugar; 1 kitchen spoon of lard and butter mixed; salt; 1 quart flour; 1 pint sweet milk. Let milk come to a boil, add to flour, sugar, lard and butter while hot; stir in % yeast cake, dissolved in % cup warm water. Set aside to rise. After it rises the second time, beat in the egg, add salt, and more flour to make a nice dough. | Moravian Bread.—1 pound of light dough; 2 eggs; 2 tablespoons sugar; lard size of an egg. Make very soft dough and set to rise. When light, flatten with the hand and let rise again. Then make holes and fill with butter, sugar and cinnamon creamed together. Boston Brown Bread.—1 cup yellow corn meal; 1 cup rye meal; 1 cup entire wheat flour; 1 teaspoon salt; 2% teaspoons soda; 2-3 cup molasses; 2 cups thick sour milk. Sift dry ingredients and add the molasses and sour milk, beat thoroughly and turn into buttered molds. Steam three hours, keep- ing the steamer filled with boiling water. Pound-size baking powder cans may be used for molds. Four cans are needed for this recipe. Two hours cooking will be sufficient when using cans. If raisins are used, seed them and add here and there as the batter is turned into. the molds. Though not so good, water may be used in place of sour milk, 1%4 cups being necessary. Royal Baking Powder Rolls.—1 quart flour; 1 teaspoon galt; 2 teaspoons Royal baking powder; 1 tablespoon butter or lard; 1 pint milk. Sift together flour, salt and powder. Rubin shortening; add milk; mix to a smooth dough to be easily handled. Give one or two quick 36 THE RALEIGH COOK BOOK. kneadings on floured board to give smoothness. Roll out % inch thick. Cut into 3-inch circles; press pencil across middle of each; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans; brush with milk, and bake in hot oven. Beaten Biscuit.—1 pint flour; 1 tablespoon lard; 1 pinch soda; 1 teaspoon salt; 2 tablespoons sweet milk, cream or cold water. Sift flour, salt and soda together. Add milk or water enough to make a stiff dough. Beat until dough is full of blisters. Bake in a moderate oven. Baking Powder Biscuits.—% quart flour; 2 teaspoons baking powder; 1 tablespoon lard; 1 cup milk; % cup water or more; salt. Sift flour, salt and baking powder together. Rub lard in a part of flour; after well blended, make a hole in the middle and pour in milk; work in rest of flour, adding water as needed to make a dough soft enough to knead well. Roll and cut out biscuits. Warm pan before putting in biscuits. Cook in quick oven. Tea Biseuit—2 cups flour; 3 teaspoons baking powder; 1% tea- spoon salt; 1 tablespoon butter or lard; %4 cup sweet milk or water. If lard is used, add more salt. Sift flour, baking powder and salt together. Rub in lard with the tips of fingers. Pour in the milk slowly, cutting, not stirring, with a knife. When all is moist, turn on a floured board and knead for a minute with the hands. Pat and roll lightly about three-quarters of an inch thick. Cut and bake from 12 to 15 minutes in a hot oven. Buttermilk Biseuits.—1 pint flour; 144 teaspoon soda; 2 level tea- spoons Royal baking powder; % teaspoon salt; 1% tablespoons lard; buttermilk. Sift flour, salt, soda and baking powder together. Work in lard. Add buttermilk enough to make a soft dough. Roll out, cut, and bake in a hot oven. Stale Bread Muffins.—2 or 3 cold biscuits; 1 cup meal; 1 egg; water; % cup buttermilk; 1% teaspoon soda: salt. Crumble up biscuits, cover with enough water to soften, let stand until soft. Mix in the other ingredients to make batter. Do not make it too thin. Put batter in hot greased pans, cook in quick oven. This will make six muffins. Corn Meal Muffins. teaspoon of lard. Scald the meal slightly, add the well-beaten eggs, butter and large pinch of salt. Stir together, then with cold water, and add one-half teaspoon baking powder at the last. Pour into hot, well-greased muffin rings, and bake. 1 coffee cup of meal, lightly filled; 2 eges; Cheap Corn Meal Muffins—1 pint meal; 1 egg; 1 teaspoon lard; salt; % cup milk, if you have it. BREADS. 37 Mix meal with water and milk until smooth, beat in egg, add melted lard, beat well. Do not have the batter too thin. Bake in hot, well-greased gem pans. A little cold left-over rice may be added to muffins. Flour Muffins.—Two eggs, beaten very light; salt to taste; 1 pint fresh sweet milk; a little more than a pint of flour; tablespoon of lard. Bake in oven hot enough for biscuit. Luncheon Muffins.—1 pint flour; % pint milk; 2 teaspoons baking powder; % teaspoon salt; 2 tablespoons sugar; 3 tablespoons but- ter; 2 eggs

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