Tea Muffins Recipe
Ingredients
| Flour | 11/4 Cup (16 tbs), sifted | |
| 2 teaspoons Calumet Baking Powder | ||
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 cup Post Grape Nut Flakes | ||
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
Directions
Sift flour, baking powder, and salt together.
Cream butter thoroughly.
Add sugar gradually, creaming well after each addition.
Add eggs, one at a time, beating well after each.
Mix in cereal.
Combine milk and vanilla.
Add flour to egg mixture alternately with milk; stir just to moisten all flour.
Spoon batter into muffin pans which have been well greased on the bottoms only, filling 2/3 full.
Bake in hot oven (400° F.) about 15 minutes.
Cream butter thoroughly.
Add sugar gradually, creaming well after each addition.
Add eggs, one at a time, beating well after each.
Mix in cereal.
Combine milk and vanilla.
Add flour to egg mixture alternately with milk; stir just to moisten all flour.
Spoon batter into muffin pans which have been well greased on the bottoms only, filling 2/3 full.
Bake in hot oven (400° F.) about 15 minutes.
Chef
