Tuesday, 22 April 2014

Buttermilk Whole-Wheat Bread Muffins







Buttermilk Whole-Wheat Bread Muffins

Ingredients

1 cup whole-wheat flour
1 package active dry yeast
¼ cup warm water
1 teaspoon salt
3 cups sifted all-purpose flour
½ cup seedless raisins
⅓ cup shortening
½ cup sugar
1 egg
1 cup buttermilk

Method

1.                  Preheat oven to 400F.
2.                  Grease bottoms of 12 (3-inch) muffin pan cups, or line each with paper liner.
3.                  Sift flours together ;
4.                  Add raisins and mix well, set aside.
5.                  If possible, check temperature of warm water with thermometer.  Sprinkle yeast over warm water in large bowl of electric mixer, stirring until dissolved.
6.                  Warm buttermilk and add shortening, sugar and salt. 
7.                  Add to yeast mixture, along with the egg.
8.                  Pour into dry ingredients and blend together.
9.                  Knead accordingly.
10.              Fill muffin pans not quite too full.
11.              Bake 20 to 25 minutes.

Buttermilk Whole-Wheat Bread Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of between 1950 – 1960s. 


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Thank You!
Shirley-Ann Pearman

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