Twin Mountain Muffins

1/4 cup butter 1/4 cup sugar 1/2 teaspoon salt

1 cup milk

2 cups bread flour

5 teaspoons baking powder

Cream the butter; add sugar and egg well beaten; sift baking powder with floor, and add to the first mixture, alternating with milk. Bake in buttered tin gem pans twenty-five minutes.

One Egg Muffins I

3 1/2 cups flour

6 teaspoons baking powder

1 teaspoon salt

1 1/3 cups milk

3 tablespoons melted butter l egg

3 tablespoons sugar

Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.

One Egg Muffins II

2 cups fiour

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 cup milk

2 tablespoons melted butter

1 egg

Mix and bake as One Egg Muffin I.

Berry Muffins I (Without Eggs)

2 cups flour

1/4 cup sugar

4 teaspoons baking powder

2 tablespoon butter 1 cup milk (scant) 1 cup berries

1/2 teaspoon salt

Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries.

Berry Muffins II

1/4 cup butter

1/3 cup sugar l egg

2 2/3 cups flour

4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 cup berries

Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last; the remainder alternately with milk.

Queen Of Muffins

1/4 cup butter 1/3 cup sugar l egg

1/2 cup milk (scant)

1 1/2 cups flour

2 1/2 teaspoons baking powder

Mix and bake same as Twin Mountain Muffins.

Rice Muffins

2 1/4 cups flour

3/4 cup hot cooked rice

5 teaspoons baking powder

2 tablespoons sugar

1 cup milk l egg

2 tablespoons melted butter 1/2 teaspoon salt

Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.

Oatmeal Muffins

1 cup cooked oatmeal 1 1/2 cups flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk l egg

2 tablespoons melted butter

Mix and bake as Rice Muffins.

Graham Muffins I

1 1/4 cups Graham flour

1 cup flour

1 cup sour milk

1/3 cup molasses 3/4 teaspoon soda 1 teaspoon salt

2 tablespoons melted butter

Mix and sift dry ingredients; add milk to molasses, and combine mixtures; then add butter.

Graham Muffins II

1 cut) Graham or entire wheat flour 3/4 cup flour 1/4 cup sugar

1 teaspoon salt

1 cup milk l egg

3 tablespoons melted butter

5 teaspoons baking powder

Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.

Rye Muffins I

Make as Graham Muffins II, substituting rye meal for Graham flour.

Rye Muffins II

1 1/4 cups rye meal

1 1/4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup molasses 1 1/4 cups milk l egg

1 tablespoon melted butter

Mix and bake as Graham Muffins II, adding molasses with milk.

Zante Muffins

1/2 cup butter 3/4 cup sugar 3 eggs 1 1/2 cups milk

2 cups corn meal

1 cup flour

1 teaspoon salt

5 teaspoons baking powder

1/2 cup currants

Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.

Berkshire Muffins

1/2 cup corn meal 1/2 cup flour 1/2 cup cooked rice 2 tablespoons sugar

1/2 teaspoon salt

2/3 cup scalded milk (scant)

1 tablespoon melted butter

3 teaspoons baking powder

Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.