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.