This is a recipe from the late 60s. It is one of the recipes my granddaughter has used when baking for the Ft Worth homeless. They always love them. She mostly uses grape jelly but any jelly, jam or preserves works fine.
1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly
Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.
In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.
Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.
Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.
*May use self-rising flour but omit salt and baking powder.
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly
Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.
In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.
Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.
Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.
*May use self-rising flour but omit salt and baking powder.
Note: Strawberry Preserves in the muffins pictured.
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