Whole Wheat Muffins
From Personal recipes, 1960
Recipe by Hilda Brannock
Presented as published in 1960. 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 Personal recipes (1960) by Iona McConkie, page 12. The excerpt below is the record exactly as published.
WHOLE WHEAT MUFFINS 1 egg 1 c. Darigold sweet milk 2 Tbsp. Darigold melted 1 1/2 c. whole wheat flour butter tsp. baking powder 21/2 Tbsp. raw sugar Mix sugar and butter. Add salt and beaten egg and cup of milk, Sift flour and baking powder and add to mixture. Beat batter until light. Bake in well greased muffin pan in quick oven for 20 min- utes. | Hilda Brannock YEAST WAFFLES 1c. Darigold milk 2 Tbsp. raw sugar 2 Tbsp. Darigold butter 1 1/2 tsp. salt Heat above ingredients until butter is melted. Dissolve: 1/2 yeast cake 1/4 c. lukewarm water -30- Bremerton, Wash. GOOD MILK 1S GOOD FOOD — USE DARIGOLD PRODUCTS KITSAP DAIRYMEN’S ASSOCIATION BREMERTON, WASHINGTON YEAST WAFFLES (Continued) Put milk mixture in a bow] and add 1 cup Darigold cold milk. Add yeast and water. Add: 2 1/2 c. whole wheat flour 2 unbeaten eggs Beat this mixture together until fluffy. Put in ice box overnight. Be sure to cover and allow room to rise. In morn- ing beat down and then mixture is ready to use, Hilda Brannock JELLY ROLL 3 eggs, beaten thick and light Add 1 c. sugar and beat. Add 3 Tbsp. water. Sift together: dc. four 1/4 tsp. salt 2 tsp. baking powder
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