Pineapple Muffins
From Fruit recipes, 1907
Serves 12
Fill muffin rings a little more than half full.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 101. The excerpt below is the record exactly as published.
PINEAPPLE MUFFINS To two well-beaten eggs add gradually one teacup of sweet milk and one-third cup. of melted butter. Thicken this with one (sifted) quart of flour in which has been mixed three teaspoons of baking-powder, a heaping tablespoon of sugar, and teaspoon of salt. When thoroughly beaten add one cup of grated pineapple
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