| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Muffins |
16 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
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 |
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 20 minutes.
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
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