No tunnels, no humps in CALUMET MUFFINS
Reading edition
Nine kinds of muffins from one recipe
Calumet Muffins
2 cups sifted flour 2 teaspoons Calumet Baking Powder 2 tablespoons sugar ½ teaspoon salt 1 egg, well beaten 1 cup milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.
Nut Muffins. Use recipe for Calumet Muffins, adding ½ cup broken nut meats to the sifted flour mixture.
Raisin Spice Muffins. Use recipe for Calumet Muffins, sifting ¾ teaspoon cinnamon with flour, baking powder, sugar, and salt. Add ¾ cup chopped raisins to the sifted flour mixture.
Currant Muffins. Use recipe for Calumet Muffins, adding ½ cup currants to the sifted flour mixture.
Apricot Muffins. Use recipe for Calumet Muffins, adding ½ cup cut, dried apricots to the sifted flour mixture.
Prune Muffins. Use recipe for Calumet Muffins, adding ⅔ cup finely cut prunes to sifted flour mixture.
Date Muffins. Use recipe for Calumet Muffins, adding ⅔ cup finely cut dates to the sifted flour mixture.
Surprise Muffins. Use recipe for Calumet Muffins. Drop a scant teaspoon of currant jelly on each muffin before baking.
Bacon Muffins. Use recipe for Calumet Muffins, adding ½ cup crushed, crisp bacon to flour mixture. Bacon drippings may be used for part of butter.
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Blueberry Muffins
2½ cups sifted flour 2½ teaspoons Calumet Baking Powder ⅓ cup sugar ½ teaspoon salt 1 cup fresh blueberries 1 egg, well beaten 1 cup milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine berries with ⅓ cup of flour mixture. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.
Cranberry Muffins
2½ cups sifted flour 2½ teaspoons Calumet Baking Powder ½ teaspoon salt ½ cup sugar 1 cup coarsely chopped cranberries 2 eggs, well beaten 1 cup milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine berries with ⅓ cup of flour mixture. Combine eggs, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.
Corn Muffins
1½ cups sifted flour 2¼ teaspoons Calumet Baking Powder 2 tablespoons sugar ¾ teaspoon salt ¾ cup yellow corn meal 2 eggs, well beaten 1 cup milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs, milk, and shortening; add to flour, stirring only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.
Grape-Nuts Orange Muffins
2 cups sifted flour 2 teaspoons Calumet Baking Powder ⅔ cup sugar ½ teaspoon salt 2 eggs, well beaten ¾ cup orange juice 1 tablespoon grated orange rind 2 tablespoons melted butter or other shortening 1 cup Grape-Nuts
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine eggs, orange juice and rind, and shortening. Add to flour, beating only enough to dampen all flour. Add Grape-Nuts. Bake in hot, greased muffin pans in hot oven (425°F.) 20 to 25 minutes. Makes 12 muffins.
Bran Muffins
1 cup sifted flour 3½ teaspoons Calumet Baking Powder 3 tablespoons sugar ¼ teaspoon salt ¾ cup milk 1 cup Post’s Whole Bran 1 egg, well beaten 3 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Pour milk over Post’s Whole Bran. Add egg and butter to bran mixture. Add flour, beating as little as possible. Bake in greased muffin pans in hot oven (425°F.) 25 minutes. Makes 10.
Fruited Bran Gems
1 cup finely cut dates ⅔ cup boiling water 1 cup Post’s Whole Bran 1 cup sifted flour ¼ teaspoon salt 3½ teaspoons Calumet Baking Powder 1 egg, well beaten 3 tablespoons melted butter or other shortening ⅓ cup molasses
Combine dates and water. Let stand 5 minutes. Add Post’s Whole Bran. Sift flour once, measure, add salt and baking powder, and sift again. Add egg, butter and molasses to bran mixture. Add flour, beating as little as possible. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes about 12 gems.
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