Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
One-egg Muffins
From Scientific cooking with scientific methods, 1911
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 3 cups flour
- 1 1/2 cup milk
- 4 level teaspoons baking-powder
- 1 teaspoon salt
- 3 tablespoons melted butter
- 1 egg, well beaten
Method
Mix dry ingredients.
Well sift or stir as you please.
Add gradually the milk, then the melted butter, then the egg beaten until quite light.
Fill buttered muffin tins and bake in hot oven for fifteen or twenty minutes.
This will make one dozen muffins.
Nutrition per serving
492Calories
15 gProtein
78 gCarbs
14 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 12. The excerpt below is the record exactly as published.
One=egg Muffins. 3 cups flour. 1}^ cup milk. 4 level teaspoons baking-jxjwder. 1 teaspoon salt. 3 tablespoons melted butter. 1 egg, well beaten. Mix dry ingredients. Well sift or stir as you please. Add gradually the milk, then the melted butter, then the egg beaten until quite light. Fill buttered muffin tins and bake in hot oven for fifteen or twenty minutes. This W'ill make one dozen muffins. Rice Muffins. 2 full cups flour. 1 cup milk. 3^ cup cooked rice. 1 egg. 4 teaspoons baking-powder. 2 tablespoons melted butter. }^ teaspoon salt. Mix flour, sugar, salt and baking-powder. Add half milk to rice, other half to dry ingredients and your well- beaten egg. Add rice and melted butter, beat thor- oughly, and bake in well-buttered muffin-tins until a nice brown. Berry Muffins. 2 tablespoons butter (rounding). 2^2 cups flour, 4 level teaspoons baking-powder
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