Cask & Barrel

Plain Muffins

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

Flour, 2 cups
Baking powder, 3 teaspoons
Salt, 3/4 teaspoon
Sugar, 2 tablespoons
Egg, slightly beaten, 1
Milk, 1 cup
Shortening, melted, 2 to 4 tablespoons

Sift flour; measure; add baking powder, salt and sugar; sift again.

Combine egg, milk and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Fill greased muffin pans 2/3 full and bake in a hot oven (400 F.) 20 to 25 minutes. Makes 12 to 15 medium-sized muffins.

Cake Method (One-Bowl Method): For a finer-grained cakelike texture in muffins use unmelted shortening; cream the shortening, add sugar gradually; continue beating until light and fluffy. Add unbeaten egg and beat well; stir in milk. Add flour which has been sifted with baking powder and salt; proceed as directed above.

Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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