Bran Muffins
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States.
Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- 1 cup flour 3-1/2 tsp.
- baking powder 1/2 tsp.
- salt 2 tblsp.
- brown sugar 1 cup bran 1 egg, beaten 2/3 cup milk 2 tblsp.
- shortening, melted Sift the flour, baking powder and salt.
- Stir in the sugar and bran.
- Combine the beaten egg, milk and melted shortening.
- Add to the dry ingredients and mix quickly.
- Turn into greased muffin pans and bake in hot oven (425-f) 25 minutes.
- Raisins or chopped dried prunes may be added.
Plating
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