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Classic
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page 229
other ingredients; if the muffins are wanted for luncheon, mix them about eight
o'clock in the morning; if for breakfast, set them at ten o' clock at night;
when ready for baking, stir in half a teaspoonful of soda, dissolved in a
teaspoonful of hot water; butter the muffin-ring or gem-irons, and bake in a
quick oven.
EGG MUFFINS. (Fine.)
One quart of flour, sifted twice; three eggs, the whites and yolks beaten
separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful
of sugar, a large tablespoonful of lard or butter, and two heaping teaspoonfuls
of baking-powder. Sift together flour, sugar, salt and baking-powder; rub in the
lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a
little firmer than for griddle-cakes. Grease well some muffin-pans, and fill
them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These, made
of cream, omitting the butter, are excellent.
PLAIN MUFFINS.
One egg, well-beaten, a tablespoonful of butter and a tablespoonful of sugar,
with a teaspoonful of salt, all beaten until very light. One cup of milk, three
of sifted flour, and three teaspoonfuls of baking-powder. One-half Graham and
one-half rye meal may be used instead of wheat flour, or two cups of corn-meal
and one of flour.
Drop on well-greased patty-pans and bake twenty minutes in a rather quick oven,
or bake on a griddle in muffin-rings.
MUFFINS WITHOUT EGGS.
One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little
salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in
a quick oven. Two or three tablespoonfuls of sour cream will make them a little
richer.
TENNESSEE MUFFINS.
One pint of corn-meal, one pint of flour, one tablespoonful of sugar, one
teaspoonful of salt, three of baking-powder, one tablespoonful of lard or
butter, two eggs, and a pint of milk. Sift together corn-meal, flour, sugar,
salt, and powder; rub in lard or butter cold, and eggs beaten and milk; mix into
batter of consistence of cup-cake; muffin-rings to be cold and well-greased,
then fill two-thirds full. Bake in hot oven fifteen minutes.
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