Whole Wheat Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Flour, whole wheat
2 tbsp: Oil,
1 tsp: Baking powder,
1 tsp: Baking soda,
1: Eggs,
2 tbsp: Sugar,
1/2 tsp: Salt,
1 1/2 cup: Milk, sour
1/2 cup: Raisins, chopped (opt)
Directions:
Preheat oven to 425. Mix all dry ingredients thoroughly (do not
sift); add shortening, egg, and sour milk. Beat only until smooth.
Fill well-oiled muffin tins 2/3 full. Bake about 25 minutes.
If sour cream is used, omit 1/2 shortening.
Sylvias comments: the batter was too liquidy, and the baking times
were too long. Ill use 1/4 c less liquid next time. They were done
after 20 minutes. They also stuck to the paper liners, so need more
oil.
Source: Household Searchlight - 1941
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Source from luhu.jp
sift); add shortening, egg, and sour milk. Beat only until smooth.
Fill well-oiled muffin tins 2/3 full. Bake about 25 minutes.
If sour cream is used, omit 1/2 shortening.
Sylvias comments: the batter was too liquidy, and the baking times
were too long. Ill use 1/4 c less liquid next time. They were done
after 20 minutes. They also stuck to the paper liners, so need more
oil.
Source: Household Searchlight - 1941
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Source from luhu.jp
Tags
: breads