I’m sorry if these are getting boring. I’m getting bored of it. I should have done a new book a week or something. But I’m almost there, just chugging a long. If you see a recipe for popcorn or something don’t blame me though. I’m sticking to it. Next time, better theme.
Now where was I? Muffins fit for a Queen? Okay, I’ll bite. I was surprised at the batter and didn’t have high hopes. I really like my Bob’s Bran Muffin recipe. While these won’t replace Bob, they are a nice change. Didn’t even dry out the next day which is nice. I guess I’d have to admit these are fit for the Queen of England, but not a more culinary varied country 😉
The Queen’s Muffins
pg 25 The Laura Secord Canadian Cookbook
During the October, 1957 visit of Queen Elizabeth to Canada, chefs across the land prepared these muffins for Her Majesty’s afternoon tea. We understand that Royal Canadian Air Force dietitians standardized the large quantity recipe from which this Press Corps assigned to the tour ate the muffins so fast that it was necessary to have a few in reserve for the Queen.
Preheat oven to 375˚ F.
Sift or blend together:
1 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5/8 cup butter (1/2 cup plus 2 tablespoons) (margarine)
Gradually blend in”
1/2 cup granulated sugar
2 eggs (egg replacer)
Beat until light and fluffy.
Add dry ingredients alternately with
1 1/4 cups milk (almond milk)
Bake 3 dry and 2 liquid additions, combining lightly after each.
3/4 cup wheat germ
1 cup raisins, cut in half
Fill prepared muffin cups 2/3 full.
Bakin in 375˚ oven for 15 to 20 minutes, or until golden brown.
Remove from pans and serve warm or cold.
Makes 16 muffins