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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