Ryzon Bread Muffins

Ingredients

• 2 level cupfuls (i pint) bread crumbs
• yi cupful (2 ounces) flour
• I level tablespoonful (f^ ounce) melted butter or shortening
• % level teaspoonful salt
• I yi cupfuls (Si pint) milk
• 1 egg
• 2 level teaspoonfuls Ryzon

Method

1. 1

   Cover crumbs with milk and soak fifteen minutes.

2. 2

   Beat smooth, add egg yolk, flour, salt, Ryzon and butter.

3. 3

   Fold in egg white stiffly beaten.

4. 4

   Bake in buttered muffin tins in a quick oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 12. The excerpt below is the record exactly as published.

4 level teaspoonful salt. 2 level tablespoonfuls (i ounce) shortening. Buttermilk. Sift dry ingredients into a bowl. Add shorten- ing and chop until mealy. Add buttermilk gradually until it is a soft dough. Roll thin and cut with biscuit cutter. Bake fifteen minutes in a hot oven. Serve immediately. Sufficient for twenty-five biscuits. N. B. — See Master Biscuit Recipe on page 17. RYZON MUFFINS AND BREAK- FAST BREAD RYZON SURPRISE PANCAKES AND MUFFINS BY MRS. GEORGE BANCROFT, ANN ARBOR, MICHIGAN 2 level cupfuls (^ pound) flour. 3 level tablespoonfuls Ryzon. 1 level teaspoonful salt. 2 cupfuls (i pint) water. Sift flour, Ryzon and salt into a mixing bowl, add water gradually, then beat well. Pour from a pitcher onto a hot, greased griddle, or frying pan,' if in camp, and turn when full of bubbles. When brown, serve hot with butter and maple syrup or sugar. Sufficient for fifteen cakes. This batter may be cooked in muffin rings. Note that no eggs or shortening are used in this recipe. 19 "'*' ^, .*-Jv^ -^ ^^ RYZON MUFFINS— Master Recipe By Miss AucE Bradley, Principal Miss Farmer's School of Cookery, Boston, Mass. Master Recipe RYZON MUFFINS 4 level teaspoonfuls Ryzon. I }4 level cupfuls (6 ounces) flour. 2 level tablespoonfuls (l ounce) sugar. 1 level teaspoonf ul salt. J4 cupful (scant }4 pint) milk. 2 tablespoonfuls (l ounce) butter. I egg- Sift flour once, measure, add Ryzon, salt and sugar and sift four times, add milk gradually while stirring constantly. When smooth and free from lumps add butter, melted, mix, add egg, beaten until thick and light colored, beat well, and pour into well-greased hot gem pans. Bake twenty minutes in a hot oven. Sufficient for twelve muffins. RYZON SQUASH MUFFINS BY MRS. A. R. CORWITH, SOUTHAMPTON, N. Y. I J^ level cupfuls (X pound) flour. I level tablespoonful {}4 ounce) sugar. 1 level teaspoonful salt. 5 level teaspoonfuls Ryzon. 2 level tablespoonfuls (l ounce) shortening. 34 cupful (l>^ gills) milk. I cupful {yi pint) squash. I egg. Sift together flour, sugar, salt and Ryzon. Beat egg lightly and add to it milk and squash. Melt shortening and add to combined mixture. Beat thorougKly and turn into hot greased muffin tins. Bake about twenty minutes. Sufficient for twenty muffins. RYZON APPLE MUFFINS MRS.C. W. TILDEN, LOS ANGELES, CAL. level cupful {}4 pint) milk, egg. level tablespoonful {^2 ounce) butter. level cupfuls (X pound) flour. level teaspoonfuls Ryzon. >^ level teaspoonful salt. 2 level tablespoonfuls (i ounce) sugar. I cupful (}4 pint) finely chopped apples. Sift flouTj Ryzon, salt and sugar three times. Beat egg, add melted butter and milk. Stir in dry ingredients and beat thoroughly, adding apples last. Pour into well-greased muffin pans and bake in quick oven until golden brown. Sufficient for twelve muffins. Priiie Recipe RYZON DELICIOUS HAM MUFFINS BY MRS. JEANNETTE YOUNG NORTON, N. Y. CITY yi cupful (2 ounces) butter. ^ cupful (3 ounces) chopped cooked ham. I beaten egg. 3 level teaspoonfuls Ryzon. ^ cupful {yi pound) graham flour. I level cupful {% pound) flour. I cupful {}4 pint) milk. Beat butter to a cream, add ham, mix well, then add egg, graham flour, flour sifted with Ry- zon and milk. Mix thoroughly and divide into twelve hot, well-greased muffin tins. Bake in a hot oven for twenty minutes. Serve hot or cold. Sufficient for twelve muffins. NUT AND FRUIT MUFFINS BY MISS ALICE BRADLEY, PRINCIPAL, MISS farmer's SCHOOL OF COOKERY, BOSTON, MASS. yi cupful (2 ounces) bread flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. yi cupful (lyi ounces) brown sugar. I level cupful (5 ounces) graham flour. yi cupful {lyi ounces) walnuts. 6 dates. 1 egg. ^ cupful {lyi gills) milk. 2 tablespoonfuls (i oz.) shortening, melted. Mix and sift bread flour, Ryzon, salt and brown sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg well beaten, milk and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes. Sufficient for twelve muffins. RYZON BREAD MUFFINS BY FORECAST MODERN SCHOOL OF COOKERY 2 level cupfuls (i pint) bread crumbs. yi cupful (2 ounces) flour. I level tablespoonful (f^ ounce) melted butter or shortening. yi level teaspoonful salt. I yi cupfuls (Si pint) milk. 1 egg. 2 level teaspoonfuls Ryzon

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