The 1961 version of Betty Crocker’s Cookbook says, “Muffins, The name means ‘little muffs’…. to warm the fingers.” This is almost true, except for the fact my children have no patience and the hot blueberries burnt the roof of their mouths.

The recipe is pretty straight forward. I used two eggs though. It seems large eggs these days are actually small eggs. I typically buy Jumbo eggs, but our local grocery store was out.

The recipe is pretty straight forward and the cookbook shows a few variations. You could even experiment with fruit that isn’t stated. For instance, bananas or raisins. All depends on your tastes in food.

Popular muffins

1 egg

1 cup milk

¼ cup milk vegetable oil or melted shortening

2 cups gold flour

1/a cup sugar

3 tsp baking powder

1 tsp salt

For sweeter muffins add an additional ¼ cup sugar

Heat oven to 400 grease muffin cups , beat eggs with a fork stir in milk and oil . measure flour by dip level pour method or by sifting blend dry ingredients stir until flour is just moistened. Butter should be lumpy. DO not OVER mix fill muffin cups 2/3 full bake 25-30 min

Chay is a big helper in my kitchen. Her jobs include stirring and testing the batter with her fingers. I’m lucky I had any batter left.

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