Royal Egg Muffins

Ingredients

• 1 quart flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 large tablespoon butter
• 2 teaspoons Royal Baking Powder
• 3 eggs
• 1 1/4 pints milk

Method

1. 1

   Sift together flour, sugar, salt, and powder; rub in the butter; add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle cakes; fill cold, carefully greased muffin-pans 0.5 full; bake in hot oven 15 minutes.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 13. The excerpt below is the record exactly as published.

1 tablespoon sugar, 1 tea- spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon extract cinnamon (which may be omitted without detriment). Sift together flour, com meal, sugar, salt, and powder ; rub in butter or lard ; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stifFer than ordinary griddle- cake batter. Have griddle heated regularly all over; grease it. lay on it muffin-rings, also greased ; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turaer; bake nice brown on either side. They should bake in 7 or 8 minutes. French Muffins. — IMi pints flour, 1 cup honey. Mi teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over Mi pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 6 THE ROYAL BAKER AND PASTRY COOK cream, and honev. Mix smoothly into batter as for pound cake ; about fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes. Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sent, 1 tablespoon sugar, teaspoons Royal Baking Powder, pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift to- gether flour, sugar, salt, and powder ; add to rice preparation, mix into smooth, rather firm batter; muffin-pans (flg. VII) to be cold and well greased, then fill % ; bake in hot oven 15 minutes. Hominy Muffins.— Same as rice muffins, substituting 1 cup boiled hominy for the rice. Royal SaIly*Lunn Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 egg, lii pints milk. Sift together floiir, sugar, salt, and powder ; rub in shorten- ing; add egg, beaten, and milk; mix into rather firm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Rye Muffins.— 1 pint rye flour, % pint com meal, % pint flour, 1 teaspoon sugar, 1 tea- spoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in butter ; add beaten eggs, and milk ; mix into smooth, rather Arm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 tea- spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; mb in the shortening, add eggs, beaten, and milk ; mix into batter of consistence of cup cake ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. English Muffins. — 1 quart flour, tea- spoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, IVi pints milk. Sift together flotir, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin- rings (flg. XVII) ; half All them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown — just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. Mountain Muffins.— Pour IV4 cups scald- ing milk on 1 cup white Indian com meal ; cover ; let stand 10 minutes ; add 1 cup cold boiled rice ; mix ; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 tablespoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter. Beat hard; ba£e in greased muffin-pans in hot oven. Berry Muffins. — 1 pint flour, teaspoon salt, 2 tablespoons melted butter, V4 cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup mUk, 1 cup berries. Mix as for plain muffins ; add berries last, dusting them with a little flour. Bake in muffin-pans in hot oven. Qraham Muffins. — 1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder ; add beaten egg and milk ; mix into batter like pound cake ; muffin-pans (flg. VII.), well greas^, % full ; bake in hot oven 15 minutes. Oatmeal Muffins. — 1 cup oatmeal, IMs pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk. Sift together oatmeal, flour, salt, and powder ; rub in lard cold, add beaten eggs and milk ; mix smoothly into batter rather thinner than cup cake? nil muffin-pans (flg. VII) % full; bake in good hot oven 15 minutes. Potato Muffins. — Boil and mash 3 potatoes; add 1 teaspoon salt, 1 tablespoon butter; beat well. Add 2 beaten eggs. Mi cup milk, flour to make a drop batter, and 1 teaspoon Royal Bak- ing Powder. Bake on hot greased g;riddle in greased rings. Royal Egg Muffins. — 1 quart flour, 1 table- spoon sugar, 1 teaspoon salt, 1 large table- spoon butter, 2 teaspoons Royal Baking Powder, 3 eggs

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