Corn Meal And Rolled Oats Muffins

1 Cup Rolled Oats 1 Cup White Cornmeal 3 Teaspoons Baking Powder 1/2 Cup Milk.

1 Tablespoon Shortening.

2 Tablespoons Sugar.

1 Egg, well beaten 1/2 Teaspoon Salt.

Mix dry ingredients. Add milk, egg and melted fat. Bake in muffin pans 30 minutes in a moderate oven.

Soy And Rice Flour Muffins

1/2 Cup Soy Flour.

2 Teaspoons Baking Powder 1 Cup Rice Flour.

1 Teaspoon Salt.

2 Tablespoons Cornstarch 1 Teaspoon Sugar.

2-3 Cup Sweet Milk.

Bake in well greased pans in a slow oven twenty to twenty-five minutes.

Corn Meal Muffins With Dates Or Raisins

1 1/4 Cups White Corn Meal 2 Tablespoons Brown Sugar.

1 Teaspoon Salt.

2 Tablespoons Shortening 1 1/4 Cups Milk.

3/4 Cup Barley Flour 4 Teaspoons Baking Powder.

1 Egg.

1/2 Cup Chopped Dates or Raisins.

Cook together the first five ingredients for ten minutes, in a double boiler. When cool, add the eggs, the dates and the flour sifted with the baking powder. Beat thoroughly and bake in a quick oven.

Molasses Corn Muffins

1 1/4 Cups Corn Meal 3/4 Cup Flour.

3 Teaspoons Baking Powder.

2 Tablespoons Fat 1/2Teaspoon Salt.

1 Egg 1/4 Cup Molasses 1 Cup Water.

Mix and sift the dry ingredients. Add the egg well beaten, molasses, water and fat. Beat well. Bake in hot oven.

Barley Rice Flour Muffins

1 Egg, well beaten 1 1/4 Cups Milk; sour, sweet or butter 1 3/4 Cups Barley Flour 1/4 Cup Rice Flour.

1 Tablespoon Brown Sugar 1/2 Teaspoon Soda.

2 Teaspoons Baking Powder 1 Teaspoon Salt.

1 Tablespoon Melted Fat.

Mix in the order given.

Cream Barley Muffins

1 Cup Barley Flour 1 Cup White Flour 3/4 Cup Thin Cream or Milk.

3 Tablespoons Shortening 1/2 Teaspoon Salt.

1/4 Cup Sugar.

4 Teaspoons Baking Powder.

1 Egg, beaten lightly.

Cream the shortening and sugar, then alternately add cream and flour, sifted with baking powder and salt. Add well beaten egg. Bake in hot, well buttered gem pans in hot oven for twenty minutes. A few chopped dates may be added to the shortening and sugar, for date muffins.

Barley Muffins

2 Cups Barley Flour.

3 Teaspoons Baking Powder 1/4 Teaspoon Salt.

1 Teaspoon Sugar.

1 Cup Milk.

1 Egg.

1 Tablespoon Melted Shortening.

Mix and sift the dry ingredients. Beat the eggs, mix with the milk and add to the floor mixture, then add the melted fat. Beat to a smooth batter, pour into oiled gem pans and bake in a hot oven.

Barley And Whole Wheat Muffins

2 Eggs, well beaten.

3 Tablespoons Sugar.

2 Tablespoons Olive Oil.

1 Quart Sour Milk or Buttermilk.

2 Cups Barley Flour.

2 Cups Whole Wheat Flour 1 Teaspoon Baking Soda.

1 Teaspoon Salt.

2 Teaspoons Baking Powder.

Mix and beat well for five minutes. Bake in well greased muffin tins for twenty minutes in a moderate oven.

Hominy Muffins

1 Cup Whole Wheat Flour.

2 Teaspoons Sugar 1/4 Teaspoon Salt.

2 Teaspoons Baking Powder.

2 Tablespoons Shortening 1/2 Cup Milk.

1 Egg 1/2 Cup Cooked Hominy Grits.

Mix and sift flour, sugar, salt, and baking powder. Add shortening, milk and cooked hominy. Bake in hot oven.

Oat Muffins

1 1-3 Cups Scalded Milk or Water 2 Tablespoons Fat.

1 Cup Oats.

2 Tablespoons Sugar.

1 Cup Whole Wheat Flour 3/4 Teaspoon Salt 1 1/2 Tablespoon Baking Powder.

Pour hot liquid over oats and fat; let stand ten minutes; add syrup or sugar, mix and sift whole wheat flour, salt and baking powder and beat well and bake in greased muffin tins in hot oven for about twenty-five to thirty minutes.