Rye Muffins (No. 2)

Ingredients

• One cup rye flour
• one cup Graham flour
• one cup wheat flour
• half a teaspoonful salt
• two teaspoonfuls baking powder
• one tablespoonful sugar
• two eggs
• two cups milk or water

Method

1. 1

   Bake in muffin rings fifteen to twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 9. The excerpt below is the record exactly as published.

One cup rye flour, one cup cornmeal, one cup Graham flour, one teaspoon- ful salt, two teaspoonfuls baking powder, and one pint sweet milk or water. Bake in hot gem pans twenty minutes. 16. Sally Lunn. — Three eggs, one-half cup butter, one cup milk, three cups flour, two tea- spoonfuls baking powder, one-half teaspoonful salt. Stir the butter, melted, into the beaten yolks ; add the milk, the flour (into which the baking powder has been sifted), and the whites last. Bake in one loaf, in a steady oven. 17. Whole- Wheat Muffins (No. i).— Table- spoonful of pure olive oil ; tablespoonful of honey or sugar; one egg beaten with a cup of milk; one and one-half cups of whole-wheat 36 THE PHYSICAL CULTURE COOK BOOK. flour; one teaspoonful baking powder; salt- spoonful of salt. Beat the olive oil, sugar and egg together, then add the cup of milk. Mix the flour, bak- ing powder and salt well ; then mix all well together. Bake in a hot oven for twenty minutes. This portion will make twelve muffins. 18. Whole- Wheat Muffins (No. 2).— Two cups entire-wheat flour, two cups milk, one egg well beaten, two teaspoonfuls baking pow- der. Mix powder and flour, stir in egg and milk thoroughly and pour into hot gem pans. Bake in hot oven one-half hour, or until done. 19. Whole-Wheat Muffins (No. 3) (Deli- cious).— One quart flour, three teaspoonfuls baking powder, one tablespoonful sugar, a lit- tle salt, water to make a batter a little stiffer than for pancakes. Bake in greased muffin rings on a hot-greased griddle. Serve at once. Do not hesitate to try this recipe because it calls for no milk and eggs ; it makes the light- est and tenderest of muffins. 20. Muffins. — Three eggs, whites and yolks beaten separately, one pint sweet milk, one tablespoonful melted butter, two teaspoonfuls THE PHYSICAL CULTURE COOK BOOK. 37 baking powder, flour enough to stiffen. Bake twenty to thirty minutes in a hot even. 21. Breakfast Muffins. — One cup sugar, one egg, one tablespoonful melted butter, one pint sweet milk, three cups flour, two teaspoonfuls baking powder, one teaspoonful salt. Mix well, put in hot buttered pans, and bake twen- ty to thirty minutes. This amount makes twelve muffins. 22. Rye Muffins (No. i). — One cup rye flour, one-quarter cup sugar, one-half teaspoonful salt, two teaspoonfuls baking powder, one cup- ful white flour, one egg, one cupful sweet milk. Mix well, put in hot muffin pans and bake in a hot oven fifteen to twenty minutes. 23. Rye Muffins (No. 2). — One cup rye liour, one cup Graham flour, one cup wheat flour, half a teaspoonful salt, two teaspoonfuls bak- ing powder, one tablespoonful sugar, two eggs, two cups milk or water. Bake in muffin rings fifteen to twenty minutes. 24. Graham Muffins. — One quart Graham flour, two teaspoonfuls baking powder

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