[Illustration: Fig. 9]
48. Muffins are examples of thick batters with variations. This form of
hot bread, an illustration of which is shown in Fig. 9, may be baked in
a pan like that shown at _h_, Fig. 1, or in individual tins. Just as
other forms of hot breads assist the housewife in making changes or
additions to meals, so do muffins, as they are usually relished by
nearly every one.
49. PLAIN MUFFINS.--Perhaps the simplest form of muffin is the plain, or
one-egg, muffin, which is illustrated in Fig. 9 and made according to
the accompanying recipe. To a plain-muffin recipe, however, may be added
any kind of fruit, nuts, or other ingredients to give variety of
flavour. Likewise, it may be made richer and sweeter and then steamed or
baked to be served with a sauce for dessert. If it is made still richer
and sweeter, the result is a simple cake mixture. Any given muffin
recipe in which sweet milk is used may be made with sour milk by using
soda instead of baking powder.
PLAIN MUFFINS
(Sufficient to Serve Six)
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.
[Illustration: FIG. 10.]
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.
53. GRAHAM MUFFINS.--A pleasing variety in the way of muffins is
produced by using part graham flour, but whole-wheat flour may be
substituted for the graham flour in case it is preferred. Sour milk is
used in the recipe here given, but if there is no sour milk in supply,
sweet milk and baking powder may be used instead, with merely the
correct proportion of soda for the molasses. If the taste of molasses is
undesirable, liquid, which may be either sweet or sour milk, may be
substituted for it. It is an excellent plan to be able to substitute one
thing for another in recipes of this kind, and this may be done if the
materials are used in correct proportion.
GRAHAM MUFFINS
(Sufficient to Serve Six)
1-1/4 c. graham flour
1 c. white flour
3/4 tsp. soda
1 tsp. salt
1 c. sour milk
1/3 c. molasses
1 egg
2 Tb. melted fat
Mix and sift the graham and the white flour, the soda, and the salt. Put
the bran that sifts out back into the mixture. Add the milk, molasses,
and well-beaten egg to the dry ingredients, and then stir in the melted
fat. Fill well-greased muffin pans two-thirds full and bake in a
moderate oven for about 20 minutes.
54. RICE MUFFINS.--Rice may be combined with white flour in the making
of muffins if variety is desired. As rice used for this purpose is added
hot, it may be cooked either purposely for the muffins or for something
else and only part used for the muffins. Cereals other than rice may be
used in exactly the same quantity and in the same way in making muffins.
RICE MUFFINS
(Sufficient to Serve Six)
2-1/4 c. flour
5 tsp. baking powder
2 Tb. sugar
1/2 tsp. salt
1-1/4 c. milk
1 egg
3/4 c. hot, cooked rice
2 Tb. melted fat
Mix and sift the flour, baking powder, sugar, and salt, and to these add
half of the milk and the egg, well beaten. Mix the remaining half of the
milk with the rice and add it to the mixture. Stir in the melted fat
last. Fill well-greased muffin pans two-thirds full, and bake in a hot
oven for about 20 minutes.
55. BRAN MUFFINS.--The particular value of bran muffins lies in the
laxative quality that they introduce into the diet. In addition, they
will be found to be very tasty and superior to many other kinds of
muffins. Bran for such purposes as this may be bought in packages, in
the same way as many cereals.
BRAN MUFFINS
(Sufficient to Serve Six)
1-1/2 c. white flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
2 c. bran
1-1/4 c. milk
1/2 c. molasses
1 egg
Mix and sift the flour, soda, baking powder, and salt. Then add the
bran, the milk, the molasses, and the well-beaten egg. Fill well-greased
muffin pans about two-thirds full, and bake in a moderate oven for about
25 minutes.