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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A very healthy muffin recipe from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup soy flour |
1 cup all-purpose flour or 1 cup graham flour |
1 teaspoon salt |
2 teaspoons baking powder |
2 tablespoons sugar |
3/4 cup milk |
1 egg, well beaten |
1 tablespoon butter or 1 tablespoon other shortening |
Directions:
1. Preheat oven to 425F and grease muffin pan.
2. Mix and sift first five ingredients together.
3. Combine milk, beaten egg and shortening; add to dry ingredients stirring only enough to moisten.
4. Do not beat; batter should not be smooth.
5. Fill prepared muffin pan 2/3 full and bake for 15 to 20 minutes, depending on the muffin size.
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