Plain Muffins Pre 1940s Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

Steps:

• Sift dry ingredients.
• Add graduall eggs and milk, beat well.
• Melt crisco (fat) and add.
• Grease muffin tins; fill2/3 full.
• Bake 25 minutes in a hot oven 400 degrees.
• ½ cup less milk may be used and 1 cip berries added to the mixture.

Steps:

• In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400F for aout 20 minutes. Remove from the oven and cool slightly before removing from the pan.
• Cereal Muffins: After preparing the above recipe using 1/4 cup of sugar, add 1 cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have leftover. This makes about 18 muffins.
• Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3 cup brown sugar for the sweetener.
• Rye Muffins: Replace 1/2 cup of white flour with rye flour. Add 1 teaspoon caraway seeds to the batter. Use 1/4 cup of brown sugar for the sweetener.
• Cornmeal Muffins: Replace 1 cup of white flur with cornmeal. Use 1/3 cup of white sugar for the sweetener.

Steps:

• Cream Fat, add sugar, add milk and well beaten eggs.
• Add 3 cups flour mixed and sifted with dry ingredients, then more flour to make dough just stiff enough to roll.
• With knife, toss about 1/3 of the dough on lightly floured board, knead slightly to make smooth.
• Roll thickness to about 1/2 inch.
• Use floured spatula freely to prevent dough from sticking to board.
• Cut with floured doghnut cutter.
• Fry in deep fat about 2 minutes, they should come quickly to the top.
• Brown on one side then brown on the other side. Turn but once.
• Drain over fat and then on absorbent paper.
• When partly cooled sprinkle with powdered sugar.