Recipes

Plain Muffins

Recipe No. 34 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves Approximately 25 pounds mixture, 250 muffins, each 2¼ inches diameter.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 34 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Flour, sifted — 9 pounds (9 No. 56 dippers)
  • Sugar, granulated — 2½ pounds (1¼ No. 56 dippers)
  • Baking powder — 7½ ounces (¼ No. 56 dipper)
  • Salt — 3 ounces (6 mess kit spoons)
  • Milk, evaporated — 4½ — 14½-ounce cans
  • Water (for milk) — 2⅔ quarts (2⅔ No. 56 dippers)
  • Eggs, beaten — 20 eggs (1 No. 56 dipper)
  • Shortening, melted — 1½ pounds (¾ No. 56 dipper)

Directions

Key ingredients

Baking Soda & Baking Powder · Evaporated Milk

  1. Sift flour, sugar, baking powder, and salt together.
  2. Mix milk and water; add beaten egg.
  3. Combine dry ingredients, milk mixture, and shortening. Stir only until liquid and dry ingredients are combined. Avoid overmixing.
  4. Fill greased muffin pans ⅔ full. Bake in hot oven (400° F.) about 25 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 11½ oz Sugar, granulated — 3¼ oz Baking powder — ⅔ oz Salt — about 1½ tsp Milk, evaporated — ½ can (14½ oz) Water (for milk) — 13⅔ tbsp Eggs, beaten — 1⅔ eggs Shortening, melted — 2 oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 34, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.