Squash Muffins

Ingredients

• 1 pt. sifted squash
• 1 beaten egg
• 1/2 cup sugar
• 1 tablespoon butter
• 3 pts. flour
• 1/2 cake yeast
• milk enough to make a stiff batter

Method

1. 1

   Beat the egg, sugar, and butter with the squash.

2. 2

   Let rise, knead into muffin shapes, let rise again and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 64. The excerpt below is the record exactly as published.

d beaten egg, add milk and flour and baking powder alternately. Bake in buttered gem pans. — Mrs. H. A. Sherman, Palatine, III. VARIATION I. — ^Mix well 1 cup brown sugar, 1 cup sour milk or buttermilk, pinch salt, 1 tablespoon butter or lard, 1 small teaspoon soda; add 2 small cups graham flour. — Mrs. Castle Hop- kins, Winnetka, 111, TWIN MOUNTAIN MUFFINS.— Cream together ^ cup but- ter, ^ cup granulated sugar, ^ teaspoon salt, 1 egg, well beaten; add ^ cup sweet milk, 2 cups flour, 4 level teaspoons baking pow- der. Bake in buttered tins in quick oven. — Mrs. Ella Fairohild, Palatine, 111. RICE MUFFINS.— Mix 6 cups of rice flakes, IH cups oi flour, 1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of impli- ed Ko-nut. Bake 25 minutes. — ^Mrs. E. D. Kelley, Winnekta, 111. TOASTED ENGLISH MUFFINS.— Open the sides of the muffin, insert the toasting fork and toast lightly. Then pull it apart, lay butter on each half, and close again. Put on a hot plate. Serve with maple syrup. — Mrs. C. J. Jeffries, Winnetka, 111. SQUASH MUFFINS.— Add to 1 pt. sifted squash, 1 beaten ^SS^ V2 cup sugar, 1 tablespoon butter, 3 pts. flour, Yz cake yeast, milk enough to make a stiff batter

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