Wheat Muffins

Ingredients

• 3 cups sifted flour
• 2 cups milk
• 1 egg, well beaten
• 1 tablespoonful sugar
• 1 teaspoonful salt
• 3 teaspoonfuls baking powder

Method

1. 1

   Mix baking powder, salt, and sugar into the sifted flour.

2. 2

   Add the egg and enough milk to make a thick batter.

3. 3

   Drop the mixture into greased muffin rings and bake.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 71. The excerpt below is the record exactly as published.

WHEAT MUFFINS. 3 cups sifted flour. 2 cups milk. 1 egg, well Leaten. 1 tablespoonful sugar. I teaspoonful salt. 3 teaspoonfuls baking powder. Into the sifted flour mix the baking powder, salt, and sugar ; add the egg and milk enough to make a thick batter. Drop the mixture into greased muffin rings and bake. GRAHAM BREAD. Make a sponge of one quart of Graham flour, three-quarters of a cup of yeast, one quart of warm water, and one cu]} of molasses. Set it in a moder- ately warm place to rise over night (or six or eight hours), then mix the sponge with white flour into a stiff dough, let it rise a second time, then make it into loaves to rise for baking. CORN-MEAL AND RYE BREAD. 2 quarts corn meal. 2 quarts rye flour. 1 teaspoonful salt

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