Bran Muffins

2 cups bran flour 1 cup white flour 1 teaspoon soda 1 teaspoon salt

1 teaspoon sugar

2 cups buttermilk

2 tablespoons molasses

Mix dry ingredients; dissolve soda in molasses, then pour in milk; mix all together. Cook very slowly 40 minutes. - Katherine S. Harper

Whole Wheat Muffins

11/2 cups whole wheat flour 1/2 cup white flour 3 teaspoons baking powder 1/2 teaspoon salt

1/4 cup sugar 1 egg

1 cup milk

2 lbs. butter

Mix and sift dry ingredients, beat egg and add to milk, then add melted butter. Bake in buttered gem pans 25 or 30 minutes. - Miss Pickering

Plain Muffins

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 cup milk

1 egg

2 tablespoons melted butter

Bake 20 minutes.

Blueberry Muffins

2 eggs beaten light

1 cup sugar

1 cup milk

1 tablespoon lard

1 tablespoon butter

1 teaspoon baking powder 11/2 cups fresh blueberries or 1 cup canned blueberries Enough flour to hang to spoon

- Mrs. Bering

Rich English Muffins

Scald and cool 2 cups milk and use a little to dissolve 1 cake yeast, stir in 2 1/2 cups flour and yeast and beat thoroughly, cover and set aside to become light and puffy. Add 1/3 cup melted butter, 2 eggs, 1 teaspoon salt, 1 tablespoon sugar, and about 2 1/2 cups flour. Beat the mixture thoroughly; add more flour if needed but leave the dough too soft to be handled on moulding board. Cover and let it get light; cut dough into pieces that will about half fill the muffin rings. Knead with floured hands or on well floured board, pat and fit into rings. Have board well floured and rings well buttered, standing on the board, set dough into rings, cover closely. When dough about half fill rings remove with a spatula to a well heated grid-dle that has been thoroughly rubbed over with fat salt pork. When muffins are baked on one side, turn and bake on the other side; then tear them apart and toast, spread with butter and serve hot.

Nut Muffins

1 1/2 cups bread flour 1 tablespoon sugar

3 teaspoons baking powder 3/4 teaspoon salt

Work in 2 tablespoons butter and 1 tablespoon lard with finger tips; add 3/4cup milk, 1/4 cup walnut meats; bake in small gem pans. Serve hot with orange marmalade. - Mrs. Robert H. Gault