Whole Wheat and Rye Muffins
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 108. The excerpt below is the record exactly as published.
WHOLE WHEAT AND RYE nUFFINS. Sift together one cupful each of wheat and rye flour, one tablespoon- ful of sugar, a pinch of salt and two level teaspoonfuls of baking-powder. Beat one egg lightly, add a generous three-quarter cup of milk and stir into the dry ingredients; then add three tablespoonfuls of melted butter and bake in hot oven twenty-five minutes. Mrs. Lizette Spiel. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 143 MILK nUFFINS. One cup of milk, three eggs, beaten till light; one tablespoonful of bu<-ter, one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes. Bake in a quick oven in rings. Mrs. T. J. Kelly, GRAHAM nUFFINS. Two cupfuls of graham flour, one cupful of wheat flour
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