webvilla (Pixabay License)


Yield: 50 medium-sized muffins



  1. Sift flour, then measure.
  2. Resift with other dry ingredients into mixing bowl.
  3. Beat eggs, add milk, water and melted shortening.
  4. Stir liquid quickly into dry ingredients.
  5. If speed is used in stirring, a fine textured muffin will result.
  6. Pour batter into greased muffin pans.
  7. Bake in a hot oven (425ff) until brown, 15 to 25 minutes.
  8. Corn meal muffins variation: use only 2 1/4 quarts (2 1/4 pounds) flour, and add 3 cups (15 ounces) corn meal.
  9. Graham muffins: use 1 1/2 quarts (1 pound, 11 ounces) graham flour and 1 1/2 quarts (1 1/2 pounds) flour in place of 3 quarts (3 pounds) flour; one-half pound raisins or dates and 14 cup (2 ounces) more sugar may be added for variation.
  10. Soar milk muffins: add 1/4 cup vinegar to liquid ingredients, reduce baking powder to 2 tablespoons (3/4 ounce) and add 2 teaspoons soda to dry ingredients.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Bread

Measure: avoirdupois

Ingredient: flour, baking powder, sugar, salt, egg, evaporated milk, water, shortening

Equipment: oven, egg beater, muffin pan, measuring spoons, measuring cups, sifter

See Also