Summer is coming, these are the last muffins coming out of my oven ;-:) This just happen to have my grandma 1945 edition of the Betty Crocker Picture Cookbook here at work with me today :-) and on page 62 is the key recipe for muffins. This brings back some good memories . . . it was the very first recipe I made by myself (age 6).Muffins (Two key recipe versions)
Popular muffins:
- 2 cups sifted flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup soft shortening
- 1 egg, 1 cup milk
- 1 1/2 cups sifted flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup soft shortening
- 1 egg, 1/2 cup milk
- Temperature: 400 (moderate hot oven)
- Time: Bake 20-25 minutes
- Amount: 12 medium-sized muffins
Whole wheat muffins: Follow Popular muffin recipe above, exept use only 1 cup flour and 2 tsp. baking powder. Add 1 cup whole wheat (graham) flour to the sifted dry ingredients in the mixing bowl.
Sour milk muffins: Follow popular muffin recipe, except use only 2 tsp. baking powder and add 1/2 tsp. soda; substitute sour milk for sweet milk.
Blueberry muffins (my daughter's favorite): Follow recipe for sweeter muffins and at the last, blend in carefully 1 cup well drained fresh blueberries. If canned berries are used, 3/4 cup.
Apple muffins: Follow recipe for sweeter muffins except sift 1/2 tsp. cinnamon with dry ingredients. Add 1 cup grated raw tart apple (unpared) with shortening. Bake 25-30 minutes. If desired, sprinkle top with:
Nut-Crunch Topping: Mix together 1/3 cup brown sugar, 1/3 cup broken nuts, and 1/2 tsp. cinnamon. Variations for wheaties, prune, surprise, orange honey, maple syrup, and date/fig/raisin muffins are given as well.
If you want these, let me know.
recipe
