Whole Wheat Muffins

Ingredients

• 1 pt. sweet milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon butter
• % cup of yeast
• add flour enough to make a thin batter

Method

1. 1

   Mix ingredients and let rise.

2. 2

   When light, add beaten eggs and baking soda, let stand for 30 minutes, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.

1 teaspoon salt, % teaspoon baking powder; bake in mod- erate oven about % of an hour. RAISIN BREAD"— Mrs. R. S. Barclay. Dough to make good-sized loaf bread. When raised, mix with it Z .tablespoons sugar, good-sized piece of butter or lard; 2 pounds of rai- sins. Mix thoroughly. Put in pans and raise again till quit© light. WHITE ROLLS— Mrs. E. O. Allen. Scald 1 qt. sweet milk with % cup butter. When lukewarm' add 2 tablespoons white sugar, 1 large teaspoon salt, 1 yeast cake dissolved in 1 small cup warm water, 3 pts. flour. Mix well and let rise for five hours in a warm room. Then add what flour is necessary to stiffen, knead for ten minutes, cut out with small round cutter, moisten and lap under the edges of each. Place in buttered baking pans, far apart, let rise two and a half hours. Bake in a hot oven, browning welL D©' licious. CINNAMON BUNS.— Mrs. A. A. Curtis. Make a sponge of 1 pt. of sweet milk, 1 heaping cup of land, % pt. of yeast, % cup of sugar, 1 qt. of flour; set at night. In. the morning add 2 eggs beaten light, and salt; make up stiff as for bread. When light divide into two parts, roll out about an inch thick, and narrow; spread with the mixture, and roll as for jelly cake; cut in slices; lay in pan. to rise again; bake 20 minutes. Mixture. — % lb. of butter, browned to a rich brown; when cool awJd enough sugar to absorb the butter, and about 2 tablespoons of 'water; add 'enough sugar to absorb both water and butter; flavor with ciE- namfon. BREAD 11 RUSKS.— MPS. W. F. Jones. 1 pt. of new milk, 1 cup of sugar, % cup of butter, 2 eggs, a little "more than 1 qt. of flour. Cream the butter and sugar, beat the ©ggs ■well and add to them the tepid milk. Mix and add the sifted flour, beating well. Then dissolve 1 cake of yeast in a little tepldi water or 1 cup of potato yeast, and stir into the sponge. Put in a warm) place until morning. Then add enough flour to knead on the board and let rise again. When light make into round biscuit and drop in the center of a muflBn ring, and when light bake a delicate brown. Before put- ting into the oven brush with melted butter. PARKER HOUSE ROLLS.— Mrs. W. J. Dickson. Boil 1 pt. of milk -with butter about the size of am egg. When cool add 1 teasp6on salt, % cup yeast, and flour enough to make a thick batter; stir well. When light, knead fifteen minutes; roll out, cut with a large cutter, spread with butter, fold over, put In the pans, and when light, bake in a quick oven. A little sugar may be added if preferred. BOSTON BROWN BREAD.— Mrs. W. F. Jones. 1 coffee cup corn meal, 1 coffee cup graham, 1 coffee cup -white flour, % coffee cup molasses, 2 coffee cups sour milk, 1 teaspoon salt, 1 heaping teaspoon soda and 1 of baking powder sifted with the white flour. Steam 3 hours in a funnel steamer. BOSTON BROWN BREAD.— Mrs. E. A. Hartman. Made in a minute, and sure to be good; never fails! 1 cup of mo- lasses, 2 cups of cold water, 2 teaspoons of soda, and mix. Stir this mixture into 2 cups of -white flour and 2 cups of graham flour. Boil in pudding pail 3 hours. RAISED MUFFINS.— Mrs. Geo. M. Dodge. 1 cup sweet milk scalded and a small piece of hutter melted in it. Add to this enough flour for a stiff batter, a little salt, 1 tablespoon of sugar and ^ cijp of yeast. Beat well and let it rise over night. In the morning beat in one egg and let it rise again in gem pans for about 20 minutes. Bake 15 minutes. WHOLE WHEAT MUFFINS.— Mrs. McMahon. Make batter of 1 pt. sweet milk, 1 teaspoon sugar, 1 of salt, 1 tablespoon butter, % cup of yeast; add flour enough to make a thin hatter

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