Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 112

Table of Contents

3½ cups flour

6 teaspoons baking powder

1 teaspoon salt

1⅓ cups milk

3 tablespoons melted butter

1 egg

3 tablespoons sugar

Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.