Wheat Muffins

Ingredients

• One and one-half cups of sweet milk
• two eggs
• one tablespoonful of butter
• two heaping teaspoonfuls of Equity baking-powder
• flour enough to make a smooth batter

Method

1. 1

   Bake in muffin-rings in a hot oven.

2. 2

   Add teaspoonful of salt.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 72. The excerpt below is the record exactly as published.

one tablespoonful of butter. Stir the saleratus and salt into the meal, add the eggs, then the milk and butter; beat about five minutes, and put in about half an inch thick in the pans, and bake. CRUMPETS. Four cups of warm milk, two-thirds of a cup of yeast, three tablespoonfuls of melted butter, one teaspoonful of salt, one tea- spoonful of soda, dissolved in hot water, four cups of flour. Set these ingredients, except the butter and soda, as a sponge, over night. In the morning, add the melted butter, with half cup of flour, to prevent the butter from thinning the batter; stir in the soda, half fill the muffin-rings with this mixture, and let them stand twenty minutes, or until light, before baking. If you like them sweet, you can add a teacupful of white sugar. CORXMEAL CRUMPETS. One quart of Indian meal, one quart of boiled milk, one-half teacup of yeast, two tablespoonfuls of white sugar, two heaping tablespoonfuls of lard, or butter, or half and half, one saltspoon- ful salt. Scald the meal with the boiling milk, and let it stand until hike-warm. Then stir in the sugar, yeast, and salt, and let it rise five hours. Add the melted shortening, beat well, put in greased muffin-rings, set these near the fire for fifteen minutes and bake. Half an hour in a quick oven ought to cook them. WHEAT MUFFINS. One and one-half cups of sweet milk, two eggs, one table- spoonful of butter, two heaping teaspoonfuls of Equity baking- powder, flour enough to make a smooth batter

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