| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Muffins |
16 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Flour |
| 2 1/2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Butter plus 2 tablespoons |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 1/4 |
c |
Milk |
| 3/4 |
c |
Wheat germ |
| 1 |
c |
Raisins, cut in half |
|
|
minutes. |
INSTRUCTIONS
Sift together the flour, baking powder and salt. Then cream the
butter, sugar and eggs, beating them until light and fluffy. Add the
dry ingredients alternately with the milk. Make 3 dry and 2 liquid
additions. combining lightly after each. STir in the wheat germ and
raisins. Fill muffin tins making 16 in all. Bake in 375 oven for 15 to
From the Laura Secord Canadian Cook Book. These muffins were made for
the Queens visit in 1957. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”