Recipe: Honey and Nut Bran Muffins

http://doomfan.com/wp-admin/images/media-views-rtl.php Place in a mixing bowl

  • One-half cup of honey,
  • One teaspoon of baking soda,
  • One teaspoon of salt,
  • Two cups of bran,
  • One and one-half cups of flour,
  • Three-quarters cup of finely chopped nuts.
  • One and one-half cups of milk,
  • One egg.

http://teddingtonathleticfc.com/?option=com_joomsportτ/page/2//page/2//page/2//page/2//page/2//page/6//page/2//page/2//page/5//page/5//page/5/ Beat hard and thoroughly mix and then bake in well-greased muffin pans in hot oven for twenty-five minutes. Serve with strawberry, orange or pineapple marmalade.

http://relay2.com/author/rshao/ Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Nut Ginger Muffins

Place in a mixing bowl

  • One-half cup of brown sugar,
  • One cup of molasses,
  • One-half cup of water,
  • One teaspoon soda,
  • Two teaspoons ginger,
  • One teaspoon cinnamon,
  • One-half teaspoon allspice,
  • Six tablespoonfuls shortening,
  • One egg,
  • Three cups of flour,
  • Two teaspoons baking powder,
  • One-half cup finely chopped peanuts.

Beat thoroughly to mix and then fill into well-greased and floured muffin pans, filling the pans little more than half full. Bake in a moderate oven for twenty minutes. This amount will make about eighteen Muffins.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Bran Muffins

he 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.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: 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.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: English Muffins

4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls BUTTER, 1 cup boiled milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll out three-fourths of an inch thick; cut with BISCUIT-cutter, and allow time to rise again; then cook on a griddle on top of stove, turning as hot CAKES. It improves them to flour the board with corn meal.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Tennessee Muffins

One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or BUTTER, two eggs and a pint of milk. Sift together corn meal, flour, sugar, salt and powder; rub in lard or BUTTER cold, and eggs beaten and milk; mix into batter of consistency of cup-cake; muffin-rings to be cold and well greased, then fill two-thirds full. Bake in hot oven fifteen minutes.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Raised Muffins, No. 2

Three pints of flour, three eggs, a piece of BUTTER the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast and a quart of milk; warm the milk with the BUTTER in it; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour, then add the eggs well beaten; dissolve the yeast in half a cup of lukewarm water and add to the other ingredients; if the Muffins are wanted for luncheon, mix them about eight o’clock in the morning; if for breakfast, set them at ten o’clock at night; when ready for baking, stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water; BUTTER the muffin-rings or gem-irons and bake in a quick oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)