Wheat Muffins

Ingredients

• 2 lbs. flour
• 1% ozs. baking powder
• 8 ozs. butter
• 5 ozs. sugar
• 5 eggs
• 1 quart of milk
• a little salt
• flavor mace

Method

1. 1

   Cream butter and sugar, sift baking powder in the flour, and mix like for cakes.

2. 2

   Fill into rings like No.

3. 3

   1038, or in muffin cups, and bake in medium heat.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 146. The excerpt below is the record exactly as published.

WHEAT MUFFINS. 2 lbs. flour, 1% ozs. baking powder, 8 ozs. but- ter, 5 ozs. sugar, 5 eggs, 1 quart of milk, a little salt and mace. Cream butter and sugar, sift baking powder in the flour, and mix like for cakes. Fill into rings like No. 1038, or in muffin cups, and baie in medium heat. 1040.— GRAHAM MUFFINS. Take mixture No. 959 and bake in muffin cups. 1041.— CORN MUFFINS. 2 lbs. wheat flour, 1 lb. cornmeal, 12 ozs. sugar, 2 ozs. baking powder, 8 ozs. butter, 8 eggs, salt, 2% pints of milk. Mix like cake and fill into well-greased cups. Bake at once in a good heat. 1042.— JOHNNY CAKE. Take the mixture No. 1041, and bake in deep pie tins. 1043.— RICE MUFFINS. Take mixture No. 1039; add one cupful of boiled rice, rub through a sieve, and bake like other muffins. 1044.— POPOVER MUFFINS. These muffins are best baked in high cups or large sized timbale molds. No baking powder is used. They puff up very high and are hol- low. A very thin batter is required. They may be baked in small quantities from the same bat- ter, because the muffins get tough and soft, and lose much of their goodness when cold. They are excellent when eaten hot and crisp with good butter. Take one pound and four ounces of flour, eight eggs, one pint of milk, one pint of water (or use one quart of skimmed milk), one tea- PAUL RICHARDS' BOOK OF BRBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. spoonful of salt. Beat eggs and milk and water together, add salt and the well-sifted flour ; beat all together to a thin batter free from lumps. Fill the well-greased molds about half with the batter and bake in medium heat for thirty minutes. 1045.— EYE MUFFINS. Take one pound of rye flour, half a pound of wheat flour, six ounces of white cornmeal sifted with one and one-half ounces of baking powder ; add four ounces of sugar, four eggs, and a tea- spoonful of salt ; mix this with about one quart of milk, and add four ounces of melted butter. Bake like wheat muffins. 1046.— GINGER MUFFINS. Take twelve ounces of sugar, six ounces of butter or lard, one and one-half pints of milk, one and one-half pints of molasses, one table- spoonful of ginger, one tablespoonful of all- spice, a little salt, one teaspoonful of soda, and four eggs. Mix like ginger bread, adding flour to make a soft batter. Fill into well-greased cups and bake in medium heat. The Ginger Bread mixtures Nos. 298 and 299 may also be used for muffins. 1047.— SPICED MUFFINS. 1% lbs. cake crumbs, ly^ lbs. flour, 4 ozs. lard, 1 lb. sugar, 1 pint molasses, 8 eggs, % oz. soda, 1 tablespoonful allspice and ginger, a little salt. Mix with milk like for cakes, not too soft. Fill into muffin cups, and bake in medium hot oven. 1048.— EGG MUFFINS. 1% lbs. flour, 10 eggs, 1 lb. sugar, 8 ozs. butter, 3 teaspoonfuls baking powder sifted in the flour, % pint milk, a pinch of salt; flavor mace

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