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Great Smoky Honey Muffins


From "Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking" by Joseph E. Dabney (Cumberland House)

This recipe comes from "Mountain Makin's in the Smokies," published several decades ago by the Great Smoky Mountains Natural History Association. The recipe is credited to Mrs. W.P. Trotter.

12 muffins

Ingredients:

  • 2 tablespoons honey
  • 4 tablespoons melted shortening
  • 1 egg
  • 2 cups flour
  • 1/4 cup milk
  • 4 teaspoons baking power
  • 1/2 teaspoon salt
Method:

In large bowl, combine honey and shortening.

Add well-beaten egg.

In separate bowl, sift and mix together dry ingredients.

Add to first mixture alternately with milk.

Beat well.

Half fill greased muffin pans and bake in moderate oven (400 degrees F) 25 minutes.


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