Name: Egg Muffins
Cuisine: American
Ingredients: 1 quart of flour; 3 eggs; 10 separately; 3 teacups of sweet milk; 1 teaspoonful of salt; 1 tablespoonful of sugar; 1 large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder; 10 eggs and milk; 1 smooth batter; 1 hot oven fifteen or twenty minutes

Original Recipe

One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder. Sift together flour, sugar, salt and baking powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-cakes. Grease well some muffin-pans and fill them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These made of cream, omitting the butter, are excellent.

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Griddle

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1

One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder.
2

Sift together flour, sugar, salt and baking powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-cakes.
3

Grease well some muffin-pans and fill them two-thirds full.
4

Bake in a hot oven fifteen or twenty minutes.
5

These made of cream, omitting the butter, are excellent.

Egg Muffins

Original Recipe

Ingredients

Required Gear

Instructions