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- Muffin batters are easily made. To mix, add the beaten liquid ingredients to the sifted combined dry ones, in a few swift strokes, just until the flour is moistened.
- The mixing is held to an absolute minimum, a light stirring of from 10 to 20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon like from the spoon, but should break in coarse globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.
- To bake, preheat oven to 400°F. Grease bottoms only of medium size muffin cups (2½ x 1¼ inches), fill 2/3 full. Bake at once in a preheated 400°F oven until golden brown, about 15 to 20 minutes. If muffins remain in the tins a few moments after leaving the oven they will be easier to remove.