Wheat Muffins
A dish that leans on cottolene and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 44 ml Cottolene
- 60 ml sugar
- 180 ml thin cream or milk
- 20 ml baking powder
- 470 ml flour
- 2 ml salt
- 1 egg beaten very light
Make it lactose-friendly
- 3/4 cup thin cream or milk → lactose-free cream or coconut cream
Steps
- PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins.
Nutrition (estimated, per serving)
| Calories | 512 |
|---|---|
| Protein | 12.5 g |
| Fat | 13.9 g |
| Carbs | 84.3 g |
| Fiber | 2.3 g |
| Sodium | 1112 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States