New York Rye Muffins

Ingredients

• one pint of rye flour
• one-half of a pint of corn-meal
• one-half of a pint of flour
• three teaspoonfuls of baking-powder
• one tablespoonful of sugar
• one teaspoonful of salt
• one tablespoonful of lard and butter
• two beaten eggs
• one pint of milk

Method

1. 1

   Sift and mix the rye flour, corn-meal, flour, baking-powder, sugar, and salt.

2. 2

   Work in the lard and butter, then add the beaten eggs and milk.

3. 3

   Beat into a firm batter.

4. 4

   Grease muffin-pans well and fill to two-thirds of their capacity.

5. 5

   Bake in a hot oven.

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.

NEW YORK RYE MUFFINS. Sift and mix one pint of rye flour, one-half of a pint of corn-meal, one- half of a pint of flour, three teaspoonfuls of baking-powder, one table- spoonful of sugar and one teaspoonful of salt; work in one tablespoonful of lard and butter, and add two beaten eggs with one pint of milk; beat into a firm batter. Grease muffin-pans well and fill to two-thirds of their capacity. Bake in hot oven. L. E. B. 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 suga

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