Muffins
Description
This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Muffins
3 cups flour
4 teaspoons baking powder 1/2 cup corn meal 3 teaspoons baking powder 2 tablespoons sugar
1/2 teaspoon salt 1 1/2 cup milk
2 eggs
2 tablespoons butter
Mix and sift dry ingredients. Add egg yolks and milk beaten together. Cut and fold in well-beaten whites and add melted butter last. Bake 20 minutes in buttered gem pans, or muffin tins in a hot oven. Serves 16 to 20.
Corn Muffins
1 cup flour 1/2 cup corn meal 3 teaspoons baking powder 1 tablespoon sugar
1/2 teaspoon salt
1 cup milk l egg
2 tablespoons butter
Mix and sift dry ingredients. Add egg and milk beaten together. Add melted butter last. Bake in gem pans or muffin tins 25 to 30 minutes. Serves 12 to 16.
Whole Wheat Muffins
1 1/2 cup whole wheat flour 1/2 cup wheat flour 3 teaspoons baking powder 1/2 teaspoon salt
1/4 cup sugar l egg
2 tablespoons butter or oleomargarine
Mix and sift dry ingredients. Add egg and milk beater together. Add melted butter last. Bake 25 to 30 minutes in greased gem pans or muffin tins. Serves 12 to 16.
Rolled Oats Muffins
1/4 cup oleomargarine 2 tablespoons sugar 1 egg 1 cup rolled oats
3/4 cup flour
1/2 teaspoon salt 3 teaspoons baking powder Nutmeg 1 cup milk
Cream the fat, add sugar and well-beaten egg. Then add the rolled oats and other dry ingredients alternately with the milk. Bake in greased muffin tins in a hot oven 25 to 30 minutes. Serves 6 to 8.
English Muffins
2 cups scalded milk 1 cup hot water
3 tablespoons shortening 1 tablespoon sugar
1 teaspoon salt
1/4 cup lukewarm water
Flour 1 egg, if desired
Scald milk. Heat water. Soften yeast cake in lukewarm water. Measure shortening, sugar and salt, and put in a large bowl. Add scalded milk and hot water. When mixture is lukewarm add softened yeast. Add enough flour to make a stiff dough. Egg should be added after one-third flour has been added. Beat well. Let rise over night to double its bulk. When light divide into small balls and place in buttered gem pans.
Let rise until very light. Bake in a moderate oven 20 to 30 minutes. Makes 18 to 24.
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