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MUFFINS

(Muffins And Biscuits) - (The International Jewish Cook Book)







Light the burners of the gas oven before beginning to mix the muffins
and work rapidly. Place in a mixing-bowl one well-beaten egg, two
tablespoons of butter, one tablespoon of sugar, one-half teaspoon of
salt, one scant cup of milk and two teaspoons of baking-powder that have
been sifted with sufficient flour to form a batter that will "ribbon"
from the spoon. Beat the batter steadily for five minutes, stir in one
tablespoon of melted butter and bake in muffin-pans in a quick oven.
These muffins will bake in ten minutes if pans are only half filled.

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BRAN MUFFINS

Sift one-half cup of white flour with one teaspoon of soda; mix three
tablespoons of molasses with one tablespoon of butter, add two cups of
bran, one and one-half cups of sweet milk, then add the flour and
one-half teaspoon of salt, stir all together; one-half cup of chopped
dates or raisins may be added if so desired. Bake in muffin-pans in a
moderate oven thirty minutes.

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CORN MUFFINS, No. 1

Beat the yolks and whites of two eggs separately. Add to this two cups
of flour, of which one is a full cup of white and three-quarters of the
corn-meal. This must be sifted three times. Put into this flour two
teaspoons of baking-powder, together with a pinch of salt. Mix the
prepared flour with a little boiling water, adding the eggs; also a
little sugar may be put in, if desired. Then add enough tepid milk to
make the mixture into a batter, after which pour into your pans; or, if
corn-bread is desired, into the plain pan (thin). Bake in a quick oven.
This quantity makes a dozen muffins. Butter your pan well, or the small
gem-pans, according to which is used, and in so doing heat the pan a
little.

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CORN MUFFINS, No. 2

Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of
sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one
egg beaten into one cup of sour milk and one tablespoon of melted
butter. Beat thoroughly and bake in well-greased tins.

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GRAHAM MUFFINS

Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
of salt, two teaspoons of baking-powder, add to this one tablespoon of
melted butter creamed with one-half cup of sugar and one well-beaten
egg, moisten with one and one-half cups of milk. Beat all well and bake
in muffin-tins in moderately hot oven one-half hour.

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WHEAT MUFFINS

Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
baking-powder, two tablespoons of sugar and sift these ingredients
twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
and add it to one cup of milk and one teaspoon of molasses. Mix with the
dry ingredients and stir until smooth. Fold in the beaten white of egg
and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
minutes in hot oven.

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RICE MUFFINS

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
flour to make a stiff batter and lastly one tablespoon of melted butter.

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RYE FLOUR MUFFINS

Sift one and one-half cups of rye flour with one-half teaspoon of salt
and one teaspoon of baking soda; add one-half cup of molasses and one
well-beaten egg or one-half cup of water if the egg is omitted,
one-quarter cup of chopped raisins and four tablespoons of melted
shortening--butter, or any good butter substitute will do. Bake in
muffin-pans in rather hot oven twenty-five minutes. Fill pans
three-fourths full.

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MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES

Use 1 scant cup of liquid to 1 good cup of flour, usually, for
"Griddle Cake" batter. Use baking powder with sweet milk, 1 heaping
teaspoonful of Royal baking powder is equivalent to 1 teaspoonful of
cream of tartar and 1/2 teaspoonful of salaratus (baking soda)
combined. Use either baking powder or salaratus and cream of tartar
combined, when using sweet milk. Use 1 teaspoonful of baking soda to 1
pint of sour milk. Allow a larger quantity of baking powder when no
eggs are used. Have all materials cold when using baking powder. When
milk is only slightly sour, use a lesser quantity of soda and a small
quantity of baking powder.

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MARY'S BREAKFAST MUFFINS

3 cups sifted flour.
1 teaspoon salt.
1 teaspoon sugar.
1 tablespoon butter and lard.
1/4 cake Fleischman's yeast.
2 eggs.
2 cups boiled milk.
Place the flour, salt, sugar, butter, lard and yeast cake, dissolved
in water, in a bowl and mix well; then add the eggs and milk, which
should be lukewarm. Set to rise in a warm place over night. In the
morning do not stir at all, but carefully place tablespoonfuls of the
light dough into warm, well-greased Gem pans, let stand a short time,
until quite light, then bake in a hot oven 15 to 20 minutes and serve
hot for breakfast. These should be light and flakey if made according
to directions.

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RICE MUFFINS

1 cup cold boiled rice.
Yolk of egg and white beaten separately.
1 teaspoon sugar.
1/2 teaspoon salt.
1 cup sweet milk.
2 cups flour.
2 teaspoonfuls baking powder.
Put the rice, yolk of egg, sugar and salt in a bowl and beat together;
then add 1 teacup sweet milk alternately with the flour, in which has
been sifted the baking powder. Add the stiffly-beaten white of egg;
bake in muffin pans in hot oven. This makes about fifteen muffins.









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