Mother's Tea Huffins

Ingredients

• two and one-half cups of flour
• one teaspoonful of salt
• two teaspoonfuls of baking-powder
• the yolk of one egg
• one-half of a cup of sugar
• a cupful of milk
• a tablespoonful of melted butter
• the beaten white of the egg

Method

1. 1

   Sift flour with salt and baking-powder.

2. 2

   Beat the yolk of the egg, sugar, and milk, and add to the flour to make a smooth dough.

3. 3

   Add melted butter and beaten egg white.

4. 4

   Fill buttered muffin-pans half full and bake for thirty minutes in a moderately 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 108. The excerpt below is the record exactly as published.

MOTHER'5 TEA HUFFINS. Sift two and one-half cups of flour with one teaspoonful of salt and two teaspoonfuls of baking-powder. Beat the yolk of one &gg gradually, one-half of a cup of sugar and a cupful of milk, and add slowly to the flour, making a smooth, soft dough. Add a tablespoonful of melted but- ter and the beaten white of the egg. Fill the buttered muffin-pans half full and bake thirty minutes in a moderately hot oven. Adine Maufitt. BERRY MUFFINS. (Superfine. ) One pint of flour, two teaspoonfuls of baking-powder, a little salt. Sift altogether, cream, one-fourth of a cupful of butter and two table- spoonfuls of sugar and add the beaten yolks of two eggs. Stir into the butter, sugar, and egg alternately, one cupful of sweet milk and the flour mixture. When smooth stir in the beaten whites of two eggs. Now have ready one cupful of fresh blackberries or blueberries thoroughly cleaned and sprinkled with sugar. Stir them in without breaking. Pour in but- tered muffin-tins and bake about one-half hour. Serve warm. R. G. J. ENTIRE WHEAT MUFFINS. Beat three eggs with a cup of milk; melt a tabfespoonful of butter, add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of baking-powder. Mix in flour enough to make a batter. Bake in large round rings and when nearly done brush some sweet milk over the top of each. Mrs. C. Chapin. WHOLE WHEAT AND RYE nUFFINS. Sift together one cupful each of wheat and rye flour, one tablespoon- ful of sugar, a pinch of salt and two level teaspoonfuls of baking-powder. Beat one egg lightly, add a generous three-quarter cup of milk and stir into the dry ingredients; then add three tablespoonfuls of melted butter

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