Oat Flour Muffins

2 cups oat flour

4 teaspoons baking powder

1 teaspoon salt

2 tablespoons melted shortening

1 cup milk

1 egg

2 tablespoons molasses or corn syrup

Mix and sift dry ingredients; add gradually milk, egg well beaten, molasses or corn syrup, and melted shortening. Bake in greased gem pans twenty-five minutes. If iron pans are used they must be previously heated.

Quick Oat Bread

Bake Oat Flour Muffin mixture in greased bread pan instead of muffin pans. Slice when cold.

Eggless Oat Muffins

2 cups rolled oats

1 tablespoon sugar or syrup

1 teaspoon salt

1 1/8 cups milk

1 tablespoon melted shortening

5 teaspoons baking powder

Grind rolled oats in food chopper. To one-half the oats add sugar, salt, milk, and shortening. Beat with egg beater until mixture is full of bubbles; then add remaining oats and baking powder. Let stand three or four minutes in greased muffin pans and bake in hot oven twenty minutes.

Buckwheat And Oatmeal Muffins

1 cup milk

1 tablespoon fat

2 tablespoons syrup 2 eggs

1 teaspoon salt 4 teaspoons baking powder 3/4 cup buckwheat flour 1 cup ground rolled oats

Add to milk melted fat, syrup, and eggs slightly beaten. Sift salt, baking powder, and flour, using a coarse sieve so that no part of the flour is wasted. Combine mixtures, stirring lightly, without beating. Bake in greased muffin pans twenty to thirty minutes in a hot oven.

Barley Muffins

1 cup sifted barley flour 1/2 cup rice flour

4 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

1 egg

1 cup milk

1 tablespoon melted shortening

Mix and sift dry ingredients; then add egg, well beaten, milk, and shortening. Beat thoroughly, bake in hot, well-oiled muffin pans about twenty-five minutes, or mixture may be steamed like Boston Brown Bread and sliced when cold.

Bran Muffins

1 cup barley flour

1 teaspoon salt

1/4 cup molasses

4 teaspoons baking powder

1 cup bran

1 egg

1 1/4 cups milk

2 tablespoons melted shortening

Mix and sift twice barley flour, salt, and baking powder; then add bran, molasses, egg well beaten and mixed with the milk, and shortening. Beat thoroughly. Bake in hot, well-greased iron muffin pans about twenty-five minutes.

Cereal Muffins

1 1/2 cups sifted barley flour 3 teaspoons baking powder 2 tablespoons corn syrup 1 teaspoon salt

1/2 cup hot or cold cooked cereal 3/4 cup milk

1 egg

2 tablespoons melted shortening

Mix and sift dry ingredients. Break cereal into pieces and mix with milk until of a smooth consistency. Mix egg well beaten and corn syrup and stir into the dry ingredients, then add shortening. Bake in hot, well-greased muffin pans about twenty minutes.