Twin Mountain Muffins

Ingredients

• 2 tp sugar
• 0.5 c flour
• 1 c sugar
• 2 c flour
• 2 tp butter
• 1 tp baking powder
• 3 tp baking powder
• 1 egg
• 2 tb milk
• 0.5 c milk

Method

1. 1

   1.

2. 2

   Sift flour and mix dry ingredients.

3. 3

   2.

4. 4

   Cream butter and sugar.

5. 5

   3.

6. 6

   Beat yolk and add to mixture.

7. 7

   4.

8. 8

   Alternate adding milk and flour until incorporated.

9. 9

   5.

10. 10

    Beat egg whites and fold into batter.

11. 11

    6.

12. 12

    Grease gem pan, pour in batter, and bake until golden brown.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 48. The excerpt below is the record exactly as published.

J tp baking powder 1 c milk Rich Corn Cake 1 c corn meal 4 tp baking powder J tp salt 1 c white flour i c sugar } c milk 1 egg IJ tb melted fat 2 eggs i c melted butter Digitized by Google BATTERS 1 Lesson XLV Twin Mountain Muffins Materials used: Class Rule Home Rule 2 tp sugar ^ c flour i c sugar 2 c flour 2 tp butter i tp baking J c butter 3 tp baking iegg powder 1 egg powder 2 tb milk f c milk Utensfls needed : 3 bowls tablespoon egg beater wooden spoon wire whisk measuring cup with slits sifter gem pan 123 teaspoon Work to be done: 1. Sift the flour. 2. Measure out all the dry ingredients, mix, and sift together. 3. Break the egg. Sep- arate the white and yolk. 4. Measure out butter into an earthen bowl. ^'«- S3.-Creaming Butter 5. Work butter with a wooden spoon until it is soft and creamy. 6. Add sugar and cream butter and sugar together. 7. Beat the yolk until thick and light colored. 8. Add it to the butter and sugar and mix thoroughly. 9. Measure out the milk in the bowl in which the yolks were beaten. Add a little of the milk to the above mixture, then a little of the flour, and continue until all the milk and flour have been incorporated into the batter. 10. Beat the mixture thoroughly. 1 1. Beat the whites of the egg with a wire whisk. 12. Fold it carefully into the mixture, by cutting down to Digitized by Google 124 DOMESTIC SCIENCE the bottom of the dish with the spoon, bringing it to the top and folding over the mixture thus brought to the top. 13. Grease gem pan and sprinkle with flour. 14. Pour in batter and bake in a moderate oven for about twenty minutes, or until they are a beautiful golden brown. Principles: Before the other ingredients are added, the butter and sugar must be creamed until they become of a semi-liquid consistency in order to make the muffins fine-grained and light. For the same reason, all the ingredients except the egg white must be thoroughly beaten. In this muflSn, two leavening agents are used: (1) The gas formed by the addition of liquid to the baking powder; (2) the air which is incorpor- ated into the beaten egg white. Why then should the egg white be folded in? Sprinkling the greased pan with flour gives a glazed surface to the muffin. Twin Mountain Muf- FiG. 54.- Muffins ^^ ^^^ ^^ ^^^^^^ j^^ luncheon or for breakfast. They may take the place of cake; they are, in fact, a sort of small cake. Table manners: Rule : Only the tips of the fingers, one hand at a time, should be dipped in the finger bowl. What has been learned: 1. A thorough creaming of butter insures fine grain in muffins. 2. The batter must be thoroughly beaten to insure lightness and fine grain. 3. Less baking powder should be added when whites of eggs are used. 4. Greasing and flouring tins gives a glazed surface. Digitized by Google CAKES Lesson XLVI Plain Cake Home Rule i c butter ^ c milk I c sugar li c flour 1 or 2 eggs ^ tp flavoring 1 tp baking powder

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