Woman's Institute Library of Cookery Volume 01

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, Fig. 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 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. 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.

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.