Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 77

Muffins are made from a drop batter and may be baked in rings, on a griddle, in muffin pans or in custard cups. To bake the muffins in rings on a griddle upon the top of the stove—grease the griddle well, and also have the rings well greased. Put the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake.

Place in a bowl or pitcher

One and one-half cupfuls of milk or equal parts of milk and water,

One egg,

One teaspoonful salt,

Two tablespoonfuls syrup,

Two tablespoonfuls shortening,

Two and three-quarters cupfuls flour,

Five level teaspoonfuls baking powder.

Beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter. When well risen and nearly dry, turn over, using the griddle-cake turner to turn the muffins and rings. Bake on the other side. It will require about eighteen minutes to bake these muffins. Tear them apart, butter and serve them at once.

To bake muffins in pans or custard cups, grease the pans or cups well and half fill with the drop batter and then bake in a hot oven for fifteen minutes.