Lowney’s – Egg Muffins

Ingredients

• 2 cups flour (approx. 240g)
• 1 teaspoon salt
• 3 teaspoons baking power
• 1 cup milk (240ml)
• 2 eggs
• 3 tablespoons melted butter (42g)

Method

1. Mix and sift the dry ingredients.
2. Add beaten yolks, butter and milk.
3. Beat well; cut and fold in the stiffly beaten whites.
4. Turn into gem pans; bake in hot oven ten to fifteen minutes.
5. Three tablespoons sugar may be added if desired.

Title

Lowney’s Cook Book

Author

Maria Willet Howard