Plain Muffins

Ingredients

• 2 cupfuls flour
• 1 to 1 tablespoonful sugar
• 3J teaspoonfuls baking powder
• 1 egg
• 1 cupful milk
• 2 tablespoonfuls fat

Method

1. 1

   Break the egg into a mixing bowl, beat it.

2. 2

   Add the milk to it.

3. 3

   Mix the dry ingredients thoroughly.

4. 4

   Add them (through a sifter) to the egg mixture.

5. 5

   Melt the fat, add it to the flour mixture.

6. 6

   Mix quickly and thoroughly, and drop into buttered muffin pans.

7. 7

   Bake in a hot oven from 25 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 88. The excerpt below is the record exactly as published.

PLAIN MUFFINS 2 cupfuls flour i to 1 tablespoonful sugar 3J teaspoonf uls baking powder 1 egg J teaspoonful salt 1 cupful milk 2 tablespoonfuls fat 214 THE COOKING OF FOODS Break the egg into a mixing bowl, beat it. Add the milk to it. Mix the dry ingredients thoroughly. Add them (through a sifter) to the egg mixture. Melt the fat, add it to the flour mixture. Mix quickly and thoroughly, and drop into buttered muffin pans. Bake in a hot oven from 25 to 30 minutes. As in the waffle recipe, the number of eggs may be in- creased and. the quantity of baking powder decreased. WHOLE WHEAT MUFFINS 1 cupful whole wheat flour 3£ teaspoonfuls baking powder 1 cupful flour 1 egg $ to J cupful sugar 1 cupful milk J teaspoonful salt 2 tablespoonfuls fat Mix and bake as Plain Muffins. Graham flour may be substituted for whole wheat. Molas- ses may be substituted for sugar, if graham flour is used. QUESTIONS Account for the quantity of baking powder in the muffin recipes. What determines the quantity of baking powder ? Write a recipe for muffins, using sour instead of sweet milk. If all the cups in the muffin pan are not filled with batter, how should the empty cups be protected while in the oven ? How many muffins will the above recipes make ? From U. S. Department of Agriculture, Bulletin No. 28, Revised Edition, Chemical Composition of American Food Materials, tabulate the percentage composition of patent wheat flour, of graham flour, .and of entire wheat flour. Which contains the most protein and ash ? Which probably yields the most protein to the body ? Account for the discrepancy. (See Value of Coarse Flour, p. 212.) Tabulate the percentage composition of baker's flour and of a high grade of wheat flour (patent roller process). Which contains the more protein ? Which, the more carbohydrates ? What is the weight of a barrel of flour ? Of an ordinary sack of flour? COMPOSITION OF CEREALS 215 What is the present price per sack of baker's and of high-grade patent flour ? How many cupfuls in a pound of flour ? In what quantity are entire wheat flour and graham flour usually purchased for home use ? What is the price per pound of each ? LESSON LXXI Composition of Wheat and Other Cereals; Muffins Wheat Flour and Rice. — From U. S. Department of Agri- culture, Bulletin No. 28, tabulate the percentage composition of wheat flour, all analyses, average. Now tabulate the percentage composition of rice, average. Which contains the more carbohydrates ? Which, the more protein and ash? Rice contains the least ash and protein of all the common cereals. It is also deficient in fat in comparison with the other cereals. For this reason, it is not nearly so well balanced in composition as wheat. The nutrients of rice grains are not so completely assimilated as finely ground cereals. Wheat Flour and Corn Meal. — From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage com- position of wheat flour and of com meal. Which contains the more fat ? Which contains the more ash ? Corn meal does not contain as much protein as does wheat. The protein in corn meal differs from that in wheat ; it does not have the elastic property of the protein of wheat. It is this property which makes the latter so satisfactory in bread making. For this reason, it is always best to com- bine corn meal with wheat flour or some other cereal in pre- paring corn breads. It should be noted that corn meal contains more fat than wheat flour, and it compares favorably in digestibility with 216 THE COOKING OF FOODS wheat flour. There is no difference in the nutritive value of yellow and of white corn meal. Wheat Flour and Oatmeal. — From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage com- position of wheat flour and of oatmeal. Which contains the more protein, fat, and ash ? Which contains the more car- bohydrates ? Oatmeal contains more protein, fat, and ash than any of the cereals commonly used. Its cellulose, however, is very tough, hence it requires long cooking in order to be digested easily. Wheat Flour, Barley, Buckwheat, and Rye. — From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of wheat flour, of barley, of buck- wheat, and of rye. Note the quantity of fat in barley and in buckwheat, and the small amount of protein in buck- wheat and in rye. Breakfast Cereals. — Cereals are prepared in various ways and sold as breakfast foods. They are often rolled or crushed, and steamed, so that the time of cooking may be lessened. Sugar, glucose, salt, or other materials are added to them to improve the flavor. In the preparation of some cereals, the process of malting takes place. In this process the carbohydrates of the cereal are made partially soluble or are predigested. Breakfast cereals are inexpensive and nutritious foods. A study of their composition and digestibility should make one appreciate, but not overestimate,- their food value. If well cooked, they hold an important place in diet, and should be used often. CORN MUFFINS 1$ cupfuls flour i teaspoonful salt } cupful corn meal 1 egg 3 J teaspoonfuls baking powder

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