Raisin Cornmeal Muffins...
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921
3/4 cup cornmeal
1 and 1/2 cups flour
1/2 teaspoon salt
1 cup seedless raisins
4 teaspoons baking powder
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
Sift dry ingredients together into bowl; add milk and melted shortening and beat well. Bake in greased muffin tins in hot oven for about 20 minutes.
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921
3/4 cup cornmeal
1 and 1/2 cups flour
1/2 teaspoon salt
1 cup seedless raisins
4 teaspoons baking powder
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
Sift dry ingredients together into bowl; add milk and melted shortening and beat well. Bake in greased muffin tins in hot oven for about 20 minutes.
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