Muffins
From Cooking with wholegrains, 1947
Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 10. The excerpt below is the record exactly as published.
Muffins : 2 EGGS 214 TEASPOONS BAKING POWDER I CUP MILK 2 TABLESPOONS BROWN SUGAR OR 6 TABLESPOONS MELTED SHORTEN- HONEY ING 34 TEASPOON SALT 143 CUPS MUFFIN MEAL Beat the eggs. Add milk, sweetening and melted shortening. Sift the Muffin Meal, measure, add baking powder and salt. Sift this into the liquid and stir only enough to dampen the meal . . . do not beat. Let stand a minute or two while greasing the muffin pans. Drop mixture by spoonfuls into the muffin pans and bake at 425° for about 20 minutes. Hot Bread 114 CUPS MUFFIN MEAL I CUP MILK I TEASPOON CREAM OF TARTAR 4 TABLESPOONS SUGAR OR HONEY 14 TEASPOON SODA 4 TABLESPOONS SHORTENING, Y{ TEASPOON SALT MELTED I EGG BEATEN 26 COOKING WITH WHOLEGRAINS Mix together the beaten egg, milk, sweetening and shortening. Sift the Muffin Meal, measure and add other dry ingredients. Sift into the liquid. Beat up quickly, pour into a greased square pan and bake at 425° for about 20 minutes. r Buttermilk Quick Bread 134 CUPS MUFFIN MEAL 34 TEASPOON SALT I TEASPOON CREAM OF TARTAR I CUP BUTTERMILK 14 TEASPOON SODA 2 EGGS WELL BEATEN 2 TABLESPOONS BROWN SUGAR OR 3 TABLESPOONS MELTED SHORTEN- HONEY ING Beat the eggs, and add buttermilk, melted shortening and sugar or honey. Sift the Muffin Meal, measure, add other dry ingredients, then sift into the liquid. Beat up quickly until free of lumps. Pour into a greased square pan and bake at 425° for about 20 minutes. Molasses Quick Bread I EGG BEATEN 14 TEASPOON SODA 14 CUP MOLASSES I TEASPOON BAKING POWDER I CUP BUTTERMILK I TEASPOON SALT 14 CUP MELTED SHORTENING 14 CUP SEEDLESS RAISINS 2 CUPS MUFFIN MEAL Beat the egg, add molasses, buttermilk and shortening and mix. Sift the Muffin Meal, measure, add soda, baking powder, and salt and sift into the liquid. Pour raisins on top of flour mixture and stir up quickly all at once until well mixed. Bake in a bread pan at 350° for 45 minutes. Steamed Brown Bread : 3 CUPS MUFFIN MEAL 2 CUPS SOUR MILK | 2 TEASPOONS SODA 2 TABLESPOONS MELTED SHORTEN- I TEASPOON SALT ING . 24 CUP MOLASSES 14 CUP RAISINS Mix together the sour milk and molasses. Sift the Muffin Meal, / measure, add soda and salt, then sift into the liquid. Pour raisins © on top of flour mixture and mix all together. Add shortening last. MUFFIN MEAL RECIPES 27 Pour into a greased mold, having the mold no more than % full, cover closely. Place in a dish of hot water, having the water come half way up on the mold. Steam 3% hours. If placed in several small molds, steam 2 hours. Griddlecakes 2 EGGS, BEATEN 2 CUPS MUFFIN MEAL 14cups MILK 3 TABLESPOONS SUGAR OR HONEY 14 CUP MELTED SHORTENING 34 TEASPOON SALT § TEASPOONS BAKING POWDER «Beat eggs, add milk, sweetening and melted shortening, and mix well. Sift Muffin Meal, measure, add salt and baking powder. Sift into the liquid ingredients. Mix up very quickly, stirring only enough to dampen the meal. Cook slowly on moderately hot griddle until golden brown and serve with Vermont maple syrup, honey, or jam. Jam Hot Cakes 2 or 3 tablespoons of jam or jelly used in the above recipe in place of the sugar or honey makes an interesting new kind of hot cake which can be eaten best with butter between the cakes piled at least three high, and maple syrup poured over all. Buttermilk Griddlecakes _ I EGG, BEATEN I CUP MUFFIN MEAL I CUP BUTTERMILK 4 TEASPOON SODA 2 TABLESPOONS MAPLE SYRUP OR I TEASPOON BAKING POWDER HONEY 34 TEASPOON SALT 4 TABLESPOONS MELTED SHORTENING
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Cook this with the app: pantry check, scaling, and the assistant.