ORANGE MUFFINS

I found the recipe for these Orange Muffins in a 1945 Carnation Cookbook by Mary Blake. Mary Blake was the director of the home economics department of Carnation Company. In a letter in the front of the cookbook, the cookbook was a new one just like Carnation milk was new. Sounds like it may have been the first cookbook printed after the introduction of Carnation evaporated milk. She then goes on to explain how to use the convenient and economical canned milk. It is quite an interesting cookbook to read full of information especially helpful for beginners.

I love orange muffins and these seemed so easy to make. We did so enjoy them.

ORANGE MUFFINS

1/4       cup butter
1/3       cup sugar
1           egg
1-1/2    cup cake flour
2          teaspoons baking powder
1/4       cup evaporated milk, undiluted
1/4       cup orange juice
Grated rind of 1 orange

Preheat oven to 375 degrees F.

Cream the butter and sugar,

add egg and beat well;

add milk, orange juice and grated orange rind,

then flour and baking powder sifted together. (Don't overmix.)

Bake in muffin tins 18-20 minutes. (The batter may be stored in refrigerator several hours before baking.)

Remove from pan and cool on wire rack. (I used paper liners but you don't have to.)