Boder’s On-The-River’s Cherry or Blueberry Muffins

Ingredients:

2 c. sifted flour
4 t. baking powder
3/4 c. sugar
1 t. salt
1 c. fresh, frozen or canned blueberries or pitted tart cherries (drained if canned)
Note: It is not necessary to thaw frozen blueberries or cherries
2 eggs
1/2 c. melted butter
1 c. milk
Cinnamon and Sugar Topping (see recipe)

Put paper muffin cup liners in 12 to 14 muffin cups. Preheat oven to 400 degrees.

Sift all dry ingredients together. Add the blueberries or cherries and mix until well coated.

Beat the eggs well, add the melted butter and milk. Quickly stir the liquid mixture into the dry mixture. Do not over mix as over blending will cause a tough texture.

Fill muffin cups three-fourths full and sprinkle with Cinnamon and Sugar Topping. Bake in preheated oven 20 min. or until brown.

Note: Use only butter in this recipe; do not substitute margarine or shortening.
Cinnamon and Sugar Topping
1/8 teaspoon ground cinnamon
1/2 cup sugar

Mix ingredients together and use as directed above.

Advertisement

Marshall Field’s WWI Era Potato Flour Muffins

Mashed Potato Muffins Recipe - (4.6/5)
Urban spelunking: Marshall Field's / Macy's on State Street

Marshall Field’s in the WWI era

Thank for this WWI era recipe hosted by Recipezazz at https://www.recipezazz.com/recipe/marshall-fieldas-potato-flour-muffins-23404. The site explains, “During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.”
8 servings

Ingredients
5 egg whites
2 1/2 t. granulated sugar
1/2 t. salt
2 1/2 T. ice water
3 egg yolks (slightly beaten)
1 c. potato flour
2 t. baking powder

Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 min.