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Muffins
Apple Muffins
- 2 cups flour
- 2 tsp. baking powder
- 12 apple slices
- 1 cup apples, finely chopped
- 1 egg
- ½ cup milk
- 2 tbsp. butter
- ¾ tsp. salt
- 4 tbsp. sugar
- ½ tsp. cinnamon
Mix the flour, baking powder, and half the sugar. Cut in the butter with a fork. Add chopped apples, and mix. Lightly and quickly mix the beaten egg with the milk. Drop by spoonsful into greased muffin pans. Place one slice of apple on each muffin, mix remaining sugar with the cinnamon, and sprinkle this over the top. Bake in a 400 F oven for about 20 minutes.
Blueberry Muffins
- 2 2/3 cups flour
- 4 tsp. baking powder
- 1 egg
- 1 cup blueberries
- 1 cup milk
- ¼ cup butter
- ½ tsp. salt
- ¼ cup sugar
Mix ¼ the flour with blueberries, and let stand for one hour. Cream the butter and sugar, and add the egg. Sift the baking powder, salt, and the rest of the flour. Combine the two mixtures alternately with the milk, adding the floured berries last. Bake for 25 minutes at 400 F in buttered gem pans.
- 2 cups sifted flour
- 4 tsp. baking powder
- 1 cup fresh blueberries
- 1 egg, beaten
- 1 cup milk
- ¼ cup butter
- ½ tsp. salt
- ¼ cup sugar
In a bowl, sift the flour, the baking powder, the salt, and the sugar. Add milk, egg, and butter. Stir just until the dry ingredients are moistened, so that the batter remains lumpy. Fold in the blueberries. Spoon into 12 well-greased muffin pans, filling the pans two-thirds full. Bake at 400 F for 20-25 minutes, or until done.
- 1¾ cups sifted flour
- 2½ tsp. baking powder
- 1 cup fresh blueberries
- 1 egg
- 1 cup milk
- ¼ cup soft butter
- ½ tsp. salt
Preheat oven to 400 F, and oil muffin tins. Sift the dry ingredients together in a bowl. Break an egg into a glass measuring cup, then add enough milk to measure 1 cup. In a large mixing bowl, cream the butter and sugar together, and beat in the egg/milk mixture. Then stir in the sifted dry ingredients only until blended, but do not beat. Gently stir in the blueberries. Fill prepared muffin tins two-thirds full, and bake for 20-25 minutes.
Bran Muffins
- 1 cup bran flour
- 2 cups graham flour
- 1 tsp. soda
- 1½ cups sweet milk
- 1½-2 tbsp. molasses
- ½ tsp. salt
Mix dry ingredients. Add milk and molasses. Melted butter may be used in place of molasses. Bake at 425 F in gem pans about 60 minutes. May be reheated and toasted. Makes 12 muffins.
Corn Muffins
- 2 cups sifted flour
- 3 tsp. baking powder
- 1 cup fresh corn
- 1 egg, slightly beaten
- 1 cup milk
- 3 tbsp. butter, melted
- 2 tbsp. sugar
- ¾ tsp. salt
Preheat oven to 400 F. Oil muffin pans to accommodate 12-18 muffins. Sift the dry ingredients together in a large mixing bowl. Combine the remaining ingredients in a separate bowl, quickly stirring in enough flour to blend. Fill muffin tins two-thirds full, and bake for 20-25 minutes. Let them cool for a few minutes before removing them from the pans. Serve warm with butter.
Crumb Muffins
- 1 cup flour
- 2 cups dry bread crumbs
- 2 tsp. baking powder
- 2 eggs
- 1¼ cups milk
- 1 tbsp. shortening
- ½ tsp. salt
Soak bread crumbs in cold milk for 10 minutes. Add flour, baking powder, and salt, which have been sifted together. Add well-beaten eggs and melted shortening; mix well. Heat muffin tins, grease and drop 1 tablespoon of batter into each, and bake 20-25 minutes in a 400 F oven.
Date Muffins
- 2 cups flour
- 4 tsp. baking powder
- 1 egg
- ¾ cup milk
- ¼ cup butter
- ¼ lb. dates, chopped fine.
- ¼ cup sugar
- ¼ tsp. salt
Cream the butter, and add ¼ pound dates, chopped fine. Add the sugar gradually, then alternately the beaten egg, mixed with milk, and the flour sifted with baking powder. Bake at 400 F in buttered gem pans for about 25 minutes.
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English Muffins
- 1 quart flour
- 1 oz. compressed yeast
- 1½ cups hot milk
- ¼ cup warm water
- 3 tbsp. butter
- 1 tsp. salt
Add the butter and the salt to the milk. When lukewarm, add yeast dissolved in warm water. Stir in flour, and let rise in a warm place for several hours, or until light and spongy. Grease the inside of 12 large muffin rings, and place the dough on a well floured board. Fill each ring ½ full of the batter, let it stand until it just begins to rise. Heat griddle, and grease if necessary. Place muffins with rings on griddle, using a pancake turner. Let bake slowly. When slightly brown at the bottom and well risen, turn onto the other side, and let bake slowly until done. When cool, cut in half, crosswise, toast the cut side to a golden brown, butter well, and serve hot.
Graham Muffins
- 1 cup graham flour
- ½ cup flour
- 3½ tsp. baking powder
- 1 egg
- ¾ cup milk
- ¼ tsp. salt
Sift the flour, and do not use the bran left in the sifter. Sift again with the salt and baking powder. Add the well-beaten egg, and enough milk to make a stiff batter. Bake in buttered gem pans, in a hot (400 F) oven for fifteen minutes.
Honey Bran Muffins
- 1 cup flour
- 2 cups bran
- ¼-½ tsp. soda
- 1½ cups milk
- ½ cup honey
- 1 tbsp. melted butter
- ½ tsp. salt
- ¾ cup walnuts, chopped fine
Sift together flour, soda, and salt, and mix with the bran. Add the other ingredients. Place in greased gem pans, and bake in quick (425 F) oven for 25-30 minutes. Will make 16 large muffins.
Muffin Gems
- 2 cups sifted flour
- 3 tsp. baking powder
- 1 egg, beaten
- 1 cup milk
- ¼ cup butter
- ¼ cup sugar
- ½ tsp. salt
Sift the flour, salt, baking powder, and sugar together in a bowl. Combine the remaining ingredients all at once, and stir only enough to moisten the dry ingredients (do not over-mix). Fill greased muffin pans two-thirds full. Bake in 400 F oven for 20-25 minutes, or until lightly browned.
Oat Squares
- oatmeal, enough to make dough
- ¼ tsp. soda
- 1 cup boiling water
- 1 tbsp. shortening
- ½ tsp. salt
Add salt, soda, and shortening to boiling water; then stir in oatmeal until dough is stiff enough to knead. Roll very thin, cut into squares, and bake slightly on the griddle, then dry in an slow oven.
Potato Muffins
- ½ white potato flour
- 3 tbsp. baking powder
- 2 eggs
- 3 tbsp. ice water
- 1 tbsp. sugar
- ¼ tsp. salt
Beat egg whites stiff and dry. Beat egg yolks, and add the sugar and salt to them. Sift the flour and the baking powder twice. Add egg yolks to the whites, and beat in the dry ingredients thoroughly; then add the ice water. Bake in a 400 F over for 15-20 minutes. Serve warm.
Spiced Apple Muffins
- 2 cups sifted flour
- 3 tsp. baking powder
- 1 cup apples, chopped raw
- 2 eggs, beaten
- ½ cup milk
- 1 tsp. pumpkin pie spice mix
- ¼ cup butter
- ¼ cup sugar
- ½ tsp. salt
Sift the flour, salt, baking powder, pumpkin pie spice mix, and sugar together in a bowl. Combine the remaining ingredients all at once, and stir only enough to moisten the dry ingredients (do not over-mix). Fold in 1 cup raw chopped apple, and fill greased muffin pans two-thirds full. Bake in 400 F oven for 20-25 minutes, or until lightly browned.
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