Muffin Recipes

MUFFIN RECIPES

48. Muffins are examples of thick batters with variations. This form of hot bread, an illustration of which is shown in Fig. 9, may be baked in a pan like that shown at h, Figure 1, or in individual tins. Just as other forms of hot breads assist the housewife in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one.

49. PLAIN MUFFINS.--Perhaps the simplest form of muffin is the plain, or one-egg, muffin, which is illustrated in Figure 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.

[Illustration: Fig. 9]
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. 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. 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. Fill well-greased muffin pans two-thirds full and bake in a moderate oven for about 20 minutes.

54. RICE MUFFINS.--Rice may be combined with white flour in the making of muffins if variety is desired. As rice used for this purpose is added hot, it may be cooked either purposely for the muffins or for something else and only part used for the muffins. Cereals other than rice may be used in exactly the same quantity and in the same way in making muffins.

RICE MUFFINS
(Sufficient to Serve Six)
  • 2-1/4 c. flour
  • 5 tsp. baking powder
  • 2 Tb. sugar
  • 1/2 tsp. salt
  • 1-1/4 c. milk
  • 1 egg
  • 3/4 c. hot, cooked rice
  • 2 Tb. melted fat

Mix and sift the flour, baking powder, sugar, and salt, and to these add half of the milk and the egg, well beaten. Mix the remaining half of the milk with the rice and add it to the mixture. Stir in the melted fat last. Fill well-greased muffin pans two-thirds full, and bake in a hot oven for about 20 minutes.

55. BRAN MUFFINS.--The particular value of bran muffins lies in the laxative quality that they introduce into the diet. In addition, they will be found to be very tasty and superior to many other kinds of muffins. Bran for such purposes as this may be bought in packages, in the same way as many cereals.

BRAN MUFFINS
(Sufficient to Serve Six)
  • 1-1/2 c. white flour
  • 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 c. bran
  • 1-1/4 c. milk
  • 1/2 c. molasses
  • 1 egg

Mix and sift the flour, soda, baking powder, and salt. Then add the bran, the milk, the molasses, and the well-beaten egg. Fill well-greased muffin pans about two-thirds full, and bake in a moderate oven for about 25 minutes.

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HOT BREADS INDEX

Hot Breads in the Diet | Principal Requirements for Hot Breads | Leavening Agents | Hot-Bread Utensils and Their Use | Preparing the Hot-Bread Mixture | Baking the Hot-Bread Mixture | Serving Hot Breads | Popover Recipes | Griddle-Cake Recipes | Waffle Recipes | Muffin Recipes | Corn-Cake Recipes | Biscuit Recipes | Miscellaneous Hot-Bread Recipes | Utilising Left-Over Hot Breads | Luncheon Menu







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