Breakfast
One Egg Muffins I
Start the day with Farmer’s original One Egg Muffins I method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3½ cups flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1⅓ cups milk
- 3 tablespoons melted butter
- 1 egg
- 3 tablespoons sugar
Historical transcription
Source method
- 1
Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.
Nutrition pending
No invented nutrition numbers.
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