Wheat Muffins

Ingredients

• 3 tablespoons Cottolene
• 4 teaspoons baking powder
• 1/2 cup sugar
• 2 cups flour
• 1/2 cup thin cream or milk
• 1/8 teaspoon salt
• 1 egg beaten very light

Method

1. 1

   Cream the Cottolene with a wooden spoon.

2. 2

   Add sugar gradually, then alternately cream and flour sifted with baking powder and salt.

3. 3

   Add well-beaten egg.

4. 4

   Bake in hot, well-buttered gem cups.

5. 5

   A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 81. The excerpt below is the record exactly as published.

WHEAT MUFFINS 3 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup sugar. 2 cups flour. ^ cup thin cream or milk. 3^ teaspoon salt. 1 ^gg beaten very light. Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muflfins. GRAHAM MUFFINS 1 cup Graham flour. . 1 cup milk. , 1 cup white flour. 1 ^gg beaten very light. 34 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder. Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. ]/2 teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light

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