The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Biscuits, Breakfast Cakes, Etc › One Egg Muffins II

One Egg Muffins II

4 teaspoons baking powder 1 cup milk 2 tablespoons sugar 2 tablespoons melted butter 1 egg Mix and bake as One Egg Muffin I.

Berry Muffins I (without eggs) 2 cups flour 1/4 cup sugar 4 teaspoons baking powder 2 tablespoon butter 1 cup milk (scant) 1 cup berries 1/2 teaspoon salt Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries. 14 cup butter 1/3 cup sugar 1 egg 22½ cups flour

Read next

← Twin Mountain MuffinsBerry Muffins II →