fat
1/3 c. sugar
1 egg
1 c. milk
2-1/4 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 c. fresh blueberries
Cream the fat, and add the sugar gradually. Then stir in the beaten egg
and milk. Reserve 1/4 cupful of flour, and mix the remainder with the
salt and the baking powder. Stir the dry ingredients into the first
mixture. Next, mix the 1/4 cupful of flour with the berries and fold
them into the batter. Fill well-greased muffin pans about two-thirds
full of the batter, and bake in a hot oven for about 20 minutes.
51. DATE MUFFINS.--The recipe given for blueberry muffins may be used
for date muffins by substituting dates for blueberries. To prepare the
dates, wash them in warm water, rinse them in cold water, and then dry
them between towels. Cut them lengthwise along the seed with a sharp
knife, remove the seed, and then cut each date into three or
four pieces.
[Illustration: FIG. 10.]
52. CORN-MEAL MUFFINS.--To many persons, corn-meal muffins, an
illustration of which is shown in Fig. 10, are more agreeable than plain
white-flour muffins. Corn meal gives to muffins an attractive flavour
and appearance and increases their food value slightly; but perhaps its
chief value lies in the variety that results from its use.
CORN-MEAL MUFFINS
(Sufficient to Serve Six)
1/2 c. corn meal
1 c.
Pages:
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331