flour
3 tsp. baking powder
2 Tb. sugar
1/2 tsp. salt
3/4 c. milk
1 egg
2 Tb. melted fat
Mix and sift the corn meal, flour, baking powder, sugar, and salt. Add
to these the milk and the well-beaten egg, and stir in the melted fat.
Fill well-greased muffin pans two-thirds full, and bake in a hot oven
for about 20 minutes.
53. GRAHAM MUFFINS.--A pleasing variety in the way of muffins is
produced by using part graham flour, but whole-wheat flour may be
substituted for the graham flour in case it is preferred. Sour milk is
used in the recipe here given, but if there is no sour milk in supply,
sweet milk and baking powder may be used instead, with merely the
correct proportion of soda for the molasses. If the taste of molasses is
undesirable, liquid, which may be either sweet or sour milk, may be
substituted for it. It is an excellent plan to be able to substitute one
thing for another in recipes of this kind, and this may be done if the
materials are used in correct proportion.
GRAHAM MUFFINS
(Sufficient to Serve Six)
1-1/4 c. graham flour
1 c. white flour
3/4 tsp. soda
1 tsp. salt
1 c. sour milk
1/3 c. molasses
1 egg
2 Tb. melted fat
Mix and sift the graham and the white flour, the soda, and the salt. Put
the bran that sifts out back into the mixture. Add the milk, molasses,
and well-beaten egg to the dry ingredients, and then stir in the melted
fat.
Pages:
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332