Plain Muffins Pre 1940s Recipes

PLAIN MUFFINS (PRE 1940'S)

Steps:

• Sift dry ingredients.
• Add graduall eggs and milk, beat well.
• Melt crisco (fat) and add.
• Grease muffin tins; fill2/3 full.
• Bake 25 minutes in a hot oven 400 degrees.
• ½ cup less milk may be used and 1 cip berries added to the mixture.

OLD FASHIONED MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In medium bowl, combine dry ingredients and mix well.
• Cut in butter and shortening until mixture resembles fine crumbs.
• Combine milk, vanilla and eggs and blueberries.
• Add to dry mix until just moistened.
• Spoon into prepared pan filling each cup 3/4 full.
• Bake 30-35 minutes.
• Cool five minutes before serving.
• *Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.

PLAIN MUFFINS

Steps:

• In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400F for aout 20 minutes. Remove from the oven and cool slightly before removing from the pan.
• Cereal Muffins: After preparing the above recipe using 1/4 cup of sugar, add 1 cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have leftover. This makes about 18 muffins.
• Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3 cup brown sugar for the sweetener.
• Rye Muffins: Replace 1/2 cup of white flour with rye flour. Add 1 teaspoon caraway seeds to the batter. Use 1/4 cup of brown sugar for the sweetener.
• Cornmeal Muffins: Replace 1 cup of white flur with cornmeal. Use 1/3 cup of white sugar for the sweetener.