One Egg Muffins I

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3½ cups flour.
  • 5 teaspoons baking powder.
  • 1 teaspoon salt.
  • 1¾ cups milk.
  • 3 tablespoons melted butter.
  • 1 egg.
  • 3 tablespoons sugar.


Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.