Tuesday, October 26, 2010
Historic Recipe -- Low-Shortening and Apple Spice Muffins
During the war years fats were tightly rationed and in very short supply. One technique for saving on fat was to render the leftover fats from cooking meats. Another technique was to melt the fat off food wrappers. Sometimes traditional recipes were modified to help conserve scarce ingrediants, such as the recipe presented here. Today's health conscience cooks may find this recipe useful for those who wish to curtail their fat intake. Enjoy.
1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1/2 cup milk
1 tablespoon melted shortening or oil
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, milk, and shortening. Stir only enough to dampen all flour. Bake in greased muffin pans, in hot oven (425 F) for about 22 minutes for large muffins, 15 minutes for medium muffins. Makes 8 to 12 muffins.
SPICE APPLE MUFFINS
Mix muffins as directed above, adding 1/2 cup chopped, sliced apples with the egg, milk and shortening. Mix and turn into greased muffin pans. Sprinkle top with mixture of 2 tablespoons sugar, 1/8 teaspoon cinnamon, and dash of nutmeg. Bake as above, allowing 20 to 25 minutes.