Whole-Wheat Muffins (No. 3) (Delicious)

Ingredients

• One quart flour
• three teaspoonfuls baking powder
• one tablespoonful sugar
• a little salt
• water to make a batter a little stiffer than for pancakes

Method

1. 1

   Bake in greased muffin rings on a hot-greased griddle.

2. 2

   Serve at once.

3. 3

   Do not hesitate to try this recipe because it calls for no milk and eggs; it makes the lightest and tenderest of muffins.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 9. The excerpt below is the record exactly as published.

Whole-Wheat Muffins (No. 3) (Deli- cious).— One quart flour, three teaspoonfuls baking powder, one tablespoonful sugar, a lit- tle salt, water to make a batter a little stiffer than for pancakes. Bake in greased muffin rings on a hot-greased griddle. Serve at once. Do not hesitate to try this recipe because it calls for no milk and eggs ; it makes the light- est and tenderest of muffins. 20. Muffins. — Three eggs, whites and yolks beaten separately, one pint sweet milk, one tablespoonful melted butter, two teaspoonfuls THE PHYSICAL CULTURE COOK BOOK. 37 baking powder, flour enough to stiffen. Bake twenty to thirty minutes in a hot even. 21. Breakfast Muffins. — One cup sugar, one egg, one tablespoonful melted butter, one pint sweet milk, three cups flour, two teaspoonfuls baking powder, one teaspoonful salt. Mix well, put in hot buttered pans, and bake twen- ty to thirty minutes. This amount makes twelve muffins. 22. Rye Muffins (No. i). — One cup rye flour, one-quarter cup sugar, one-half teaspoonful salt, two teaspoonfuls baking powder, one cup- ful white flour, one egg, one cupful sweet milk. Mix well, put in hot muffin pans and bake in a hot oven fifteen to twenty minutes. 23. Rye Muffins (No. 2). — One cup rye liour, one cup Graham flour, one cup wheat flour, half a teaspoonful salt, two teaspoonfuls bak- ing powder, one tablespoonful sugar, two eggs, two cups milk or water. Bake in muffin rings fifteen to twenty minutes. 24. Graham Muffins. — One quart Graham flour, two teaspoonfuls baking powder, two tablespoonfuls sugar, a little salt

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