49. PLAIN MUFFINS.--Perhaps the simplest form of muffin is the plain, or
one-egg, muffin, which is illustrated in Fig. 9 and made according to
the accompanying recipe. To a plain-muffin recipe, however, may be added
any kind of fruit, nuts, or other ingredients to give variety of
flavour. Likewise, it may be made richer and sweeter and then steamed or
baked to be served with a sauce for dessert. If it is made still richer
and sweeter, the result is a simple cake mixture. Any given muffin
recipe in which sweet milk is used may be made with sour milk by using
soda instead of baking powder.
PLAIN MUFFINS
(Sufficient to Serve Six)
2 c. flour
2 Tb. sugar
1 tsp. salt
4 tsp. baking powder
1 c. milk
1 egg
2 Tb. melted fat
Mix and sift the flour, sugar, salt, and baking powder, and to these add
the milk and beaten egg. Then stir in the melted fat. Fill well-greased
muffin pans about two-thirds full of the mixture and bake in a hot oven
for about 20 minutes.
50. BLUEBERRY MUFFINS.--Muffins containing blueberries can be made
successfully only in blueberry season, but other fruit, as, for example,
dates, may be used in place of the blueberries. Cranberries are often
used in muffins, but to many persons they are not agreeable because of
the excessive amount of acid they contain.
BLUEBERRY MUFFINS
(Sufficient to Serve Six)
3 Tb.
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