Muffins

Ingredients

• Flour 1 pint
• Baking powder 3 teaspoonfuls
• Salt 1/2 teaspoonful
• Eggs 2 or 1
• Milk 1 1/2 cup
• Butter or butter substitute 1 tablespoonful
• Sugar, if desired 1 tablespoonful

Method

1. 1

   Sift together dry ingredients.

2. 2

   Beat eggs and stir with milk.

3. 3

   Gradually add liquid to flour, stirring and then beating.

4. 4

   Melt butter and mix into batter.

5. 5

   Bake in a greased muffin pan for half an hour.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 60. The excerpt below is the record exactly as published.

muffins and biscuits, among other things, would keep fresh long enough to look well. Here are a few of the rules that they used for their quick breads : Popovers or puffovers. What and how much. Flour I pint Milk I pint Eggs 1 3 Salt \ teaspoonful ^ Some rules give two eggs only. i8o FOOD AND HEALTH Utensils. For bakingy heavy earthen cups, hot and greased. How to make. Sift together the salt and flour. Stir to- gether the milk and eggs. Pour these slowly into the flour, stirring and beating as you go. Special points. The liquid must be poured very slowly into the flour to prevent lumping. A large Dover egg beater is convenient for beating out lumps, if any occur. It is the steam formed in baking that lightens the puffovers, and the mixture should be stirred only long enough to make it smooth. The mixture can stand overnight, and still make light puffovers in the morning. Pour the batter in the hot cups, having each cup two thirds full. For baking, the popovers should be put into an in- tensely hot oven for the first stage of the baking — and then the oven must be cooled. This first stage crusts the top ; then the force of the steam pushes up the top; and the muffin "pop6" or "puffs" over. The more moderate heat cooks the sides and the bottom, and makes an agreeable crust. The perfect puff- over is hollow. Three quarters of an hour is the average time of baking. If at the end of that time the oven door is set ajar, and the popovers allowed to remain longer, they are improved, coming from the oven stiff and crisp with a rich brown color, rather than soft and underdone. Serve sometimes with a pudding sauce as a dessert, or open and fill with stewed fruit. Muffins. What and how much. Flour I pint Baking powder 3 teaspoonfuls Salt \ teaspoonful Eggs 2 or I Milk li cup Butter or butter substitute i tablespoonful Sugar, if desired i tablespoonful

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