Muffins

Ingredients

• 2 c. flour
• 3^ T. baking powder
• 1/2 T. salt
• 1 T. sugar
• 1 c. milk
• 1 egg
• 2 T. butter

Method

1. 1

   Mix and sift flour, baking powder, sugar and salt.

2. 2

   Beat egg; add milk.

3. 3

   Make a depression in the flour; pour in milk and egg, then melted butter.

4. 4

   Stir as little as possible in mixing; turn into well-greased muffin pans.

5. 5

   Bake in a moderate oven 25 mins.

6. 6

   Temperature — 350° to 375°F.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 58. The excerpt below is the record exactly as published.

muffins, cakes — proportion about 1 part liquid to 2 parts flour. 3. Soft doughs, as tea-biscuit, bread — proportion about 1 part liquid to 3 parts flour. 4. Stiff doughs, as pastry, cookies — proportion about 1 part liquid to 4 parts flour. Islote. — The "liquid" includes those ingredients which are in liquid form during mixing, as milk, water, molasses, egg. An egg may be considered as a scant one-quarter cup. Use of Leavening Agents 1. Use 2 T. baking powder to 1 c. flour. 2. If egg is used in lightening, as in muffins and cakes, reduce the baking powder by Yi T. for each egg. 3. If baking soda and sour milk are used, use 3^ T. soda to 1 c. sour milk, and in addition use 1. T. baldng powder to 1 c. flour. 197 198 CANADIAN COOK BOOK 4. If baking soda and cream of tartar are used, use 3^ T. soda and 1 T. cream of tartar to 1 c. flour. 5. If baking soda and molasses are used, use T. soda to 1 c. molasses. Kinds of Shortenings 1. For tea biscuit and muffin mixtures, use butter, a butter substitute, butter and lard mixed, a lard substitute or dripping — beef or beef and pork mixed. 2. For cakes, use butter or a good butter substitute. 3. If cream is used, the butter should be reduced. 1 c. 16% cream = 3 tb. fat + >g c. milk. 1 c. 24% cream = 4% tb. fat + % c. milk. 1 c. 32% creams: 63^ tb. fat + H c. milk. WAFFLES. 2 c. flour. 3 T. baking powder. 14. T. salt. 2 T. sugar. 13^ c. milk. 2 eggs. 13^ tb. butter (melted). 1. Sift dry ingredients together twice. 2. Add well beaten eggs, milk and butter. 3. Heat waffle iron on both sides; brush over with melted dripping. 4. Pour 1 tb. mixture in each section, near centre. 5. Bake until brown and crisp. 6. Serve at once with powdered sugar, honey or maple syrup. POP-OVERS. 2 tb. 1 c. flour, f.g. M T. salt. 2 T. 1 egg. 2 tb. 1 c. milk. H T. butter (melted). 1. Mix flour and salt; add milk gradually. 2. Add egg, unbeaten, and butter. FLOUR MIXTURES 199 3. Beat with a Dover beater 2 mins. 4. Pour into hot greased gem pans or into earthenware cups, heated and greased, having them not more than one- half full. 5. Bake in a hot oven 30 to 40 mins. Temperature 450°F., reduce to 375°F. SOUR MILK GRIDDLE CAKES. 2tb. 2 c. flour. VsT. 2 T. baking powder. MT. % T. baking soda. f.g. H T. salt. MT. 2 tb. sugar. 2tb. 2 c. stale bread crumbs. 1 T. 1 egg. 2 tb. c. sour milk. 3^T. VA tb. butter (melted). 1. Mix and sift dry ingredients. 2. Cover bread with boiling water; let stand until soft, then drain off all surplus water. 3. Beat bread until smooth; add flour. 4. Add beaten egg, milk and butter; mix as little as possible. 5. Bake on greased hot griddle; they should be turned only once in baking. CORNMEAL GRIDDLE CAKES, 2tb. 1 c. flour. VsT. 2J^ T. baking powder. VsT. 1 T. salt. 1 T. 2 tb. sugar. Ktb. A c. cornmeal. H c. 1 3^ c. boiling water. 1 T. 1 egg. 1 c. milk. 13^ tb. lA tb. butter (melted). 1. Mix and sift flour, baking-powder, sugar and salt. 2. Add cornmeal gradually to boiling water; cook 5 mins., cool. 3. Add egg, well beaten, milk and butter. 4. Add flour, bake as Sour Milk Griddle Cakes. 200 CANADIAN COOK BOOK MUFFINS. 4 tb. 2 c. flour. ^T. 3^ T. baking powder

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