Recipe of the MonthThis muffin recipe was taken from a cook book copyrighted in 1896, by Fannie Merritt Farmer ( It is quoted exactly ). This is a good Basic Muffin recipe. You can add raisins or nuts or vary it however you wish. Happy Baking Queen of Muffins 1/4 Cup Butter 1/2 Cup milk (scant) 1/3 Cup Sugar 1 & 1/2 Cups flour 1 egg 2 & 1/2 teaspoons baking powder Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the first mixture, alternating with milk. Bake in a buttered tin gem pans Bake 25 minutes at 400 degrees
This recipe is from the White House Cookbook 1938. Most of the instructions do not have oven degrees and sometimes the pans, and directions are vague. But needless to say are quite interesting.
Egg Muffins (fine)
Four cups of flour sifted twice, three eggs, the whites and yolks beaten separately, three cups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two heaping teaspoonsfuls of baking powder. Sift together flour, sugar, salt and baking powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-cakes. Grease well some muffin-pans and fill them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These made of cream, omitting the butter, are excellent.
Cinnamuffins
1/2 Cup Oil
1/2 Cup Dark Molasses
1 Cup Applesauce
1 1/2 Cups Whole Wheat (pastry)flour
1/2 Teaspoon Baking Soda
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Cinnamon
Pinch cloves
1/2 Teaspoon Salt
1/2 Cup Raisins
Preheat Oven to 375 F. Grease a 12 cup muffins tin, use the smallish sized cups with this recipe.
In a large mixing bowl, mix oil molasses and applesauce. In another Bowl, sift together Flour, Soda, baking powder, cinnamon, cloves and salt. Stir together wet and dry ingredients and raisins. Drop into muffin cups and bake 18 to 20 minutes. |
|
||||||||||||||||||||||||||||||
yumyumm@montanamuffins.com |
|||||||||||||||||||||||||||||||
