Muffins

Ingredients

• two eggs
• two tablespoonfuls of melted butter
• one pint of milk
• one pint of flour
• two teaspoonfuls of baking powder

Method

1. 1

   Beat eggs, add melted butter and milk.

2. 2

   Mix in flour and baking powder, beat hard, and bake in muffin rings for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 14. The excerpt below is the record exactly as published.

Muffins — Beat two eggs light, add two tablespoon- fuls of melted butter, one pint of milk. Beat in one pint of flour in which have been two teaspoonfuls of baking powder, beat hard. Sometimes more flour may be needed. Make stiff batter, bake in a muffln ring twenty minutes. 35 Fine Muffins — Beat two eggs separately, add to the yelks one pint of milk, then half the flour, beat well, then the rest of the flour, a little salt, last of all the whites of the eggs. Bake two- minutes in well greased tins. Corn Meal Muffins — They are made the same; use corn meal for wheat flour. Sally Lunn — Three eggs, white and yelks beaten separately ; add one quart of milk to the yelks, stir in the one quart of flour, then add two tablespoonfuls of melted butter

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