BUTTERSCOTCH MUFFINS
Two cups flour, 1 oz. butter, 1 egg, 4 level tablespoons sugar, 4 level teaspoons baking powder, \%4 to 1% cup milk Rub butter into dry ingredients. Mix to a soft dough with beaten egg ind milk Roll out to a long piece 4 or 5 inches in length. Spread with 2 oz. butter and 2 cup brown sugar creamed together. Roll up making a long narrow roll; cut in ¥/2-inch slices. Bake like scones at 450 defrees, both switches low for 10 minutes, electric oven. ~~
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19541105.2.72
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New Zealand Listener, Volume 31, Issue 798, 5 November 1954, Page 32
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88BUTTERSCOTCH MUFFINS New Zealand Listener, Volume 31, Issue 798, 5 November 1954, Page 32
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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