Muffins
Reading edition
WHOLE WHEAT MUFFINS
2 cups whole wheat flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 4 tablespoons sugar ½ cup raisins 1 egg, well beaten 1½ cups sour milk or buttermilk 3 tablespoons shortening
1. Combine flour, baking soda, salt, sugar and raisins. Mix well.
2. Combine well beaten egg, milk and melted shortening.
3. Add the liquid ingredients to the dry ingredients, stirring only until dry ingredients are dampened.
4. Fill greased muffin tins ⅔ full. Bake in hot oven.
Amount: 12 muffins Temperature: 425° F. Time: 20-25 minutes
BREAKFAST MUFFINS
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 2 tablespoons sugar 1 cup sour milk or buttermilk 1 egg 4 tablespoons shortening
1. Sift, then measure flour. Sift again with the baking soda, salt and sugar.
2. Combine milk, well beaten egg and melted shortening.
3. Add liquid ingredients to dry ingredients. Stir only until all the dry ingredients are dampened.
4. Fill greased muffin tins ⅔ full. Bake in hot oven.
Amount: 12 muffins Temperature: 425° F. Time: 20-25 minutes See page 33
OLD FASHIONED CORN BREAD
1 cup all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt 1½ cups corn meal 2 eggs 1½ cups buttermilk or sour milk 3 tablespoons shortening
1. Sift, then measure the flour. Sift again with the baking soda, salt and corn meal.
2. Combine well beaten eggs, buttermilk and melted shortening.
3. Add the liquid ingredients to the dry ingredients, stirring only until smooth.
4. Turn into a well greased pan. Bake in hot oven.
Amount: 8 x 8 inch pan Temperature: 425° F. Time: 25-30 minutes
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APPLE FRITTERS
2 cups flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 2 tablespoons sugar ¼ teaspoon nutmeg 2 eggs 1⅓ cups sour milk 2 tablespoons shortening 2 cups diced apples
1. Sift, then measure the flour. Sift again with the baking soda, salt, sugar and nutmeg.
2. Combine well beaten eggs, milk and melted shortening.
3. Turn the wet ingredients into the dry ingredients. Beat until smooth. Fold in apples last.
4. Drop by spoonfuls into deep fat and cook to a rich brown, turning frequently. The fat when ready for frying fritters should be 375° F., or it should brown a cube of bread in 60 seconds.
5. Serve hot with syrup.
Amount: 8 servings
ORANGE RAISIN MUFFINS
2 cups all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup sugar ½ cup raisins 1 egg ⅓ cup orange juice ½ teaspoons grated orange rind ⅔ cup sour milk or buttermilk ⅓ cup shortening
1. Sift, then measure the flour. Sift twice with the baking soda, salt and sugar. Then add raisins.
2. Combine well beaten egg, orange juice, rind, sour milk and melted shortening.
3. Turn the wet ingredients into the dry ingredients. Mix only until dry ingredients are dampened.
4. Fill greased muffin tins ⅔ full. Bake in hot oven.
5. For variation, ¾ cup orange juice can be used in this recipe in place of a combination of orange juice and sour milk.
Amount: 12 muffins Temperature: 425° F. Time: 25 minutes
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