Standard Muffin Recipe

2 cups flour.

4 teaspoons baking powder.

1 teaspoon salt.

2 tablespoons sugar.

1 well-beaten egg.

1 cup milk.

2 tablespoons melted shortening.

Sift dry ingredients; beat egg well, add milk and dry materials, gradually beating to a smooth batter, and adding melted shortening last. Bake in heated, well-greased muffin pans in a hot oven.

Graham, Entire Wheat Or Rye Muffins

Use foundation recipe, allowing 1 cup of flour to 1 cup of any of the above mentioned products, substituting 1/4 cup of brown sugar or New Orleans molasses for white sugar. Bake in a moderate oven.

Berkshire Muffins

1/2 cup corn meal.

1/2 cup flour.

1/2L teaspoon salt.

2 teaspoons baking powder.

2 tablespoons sugar.

1/2 cup cooked rice. 1 well-beaten egg. 2/3 cup scalded milk. 1 tablespoon melted shortening.

Pour scalded milk on corn meal and let stand 5 minutes; add rice, then well-beaten egg and remaining dry ingredients, sifted. Add melted shortening and bake in well-greased muffin pans in a quick oven.

Nut Muffins

Use standard muffin foundation recipe, adding 1/2 cup finely chopped walnuts.

Sally Lunn

2 cups flour.

4 teaspoons baking powder.

1/2 teaspoon salt.

1/3 cup sugar.

1 cup milk.

2 well-beaten eggs.

2 tablespoons melted shortening.

Mix and sift dry ingredients; beat eggs, add milk, then dry materials gradually, beating to a smooth batter, adding melted shortening last. Pour into a greased shallow pan and bake in a hot oven. Cut in squares to serve.

Fruit Muffins

Add 1 cup of chopped uncooked prunes, seeded raisins, currants or huckleberries to the standard muffin recipe.

Bran Muffins

1 cup bran.

1/2 cup flour.

1/2 teaspoon salt.

1/2 teaspoon soda.

1 teaspoon baking powder.

1 well-beaten egg.

1/2 cup milk (sweet or sour).

3 tablespoons molasses.

1 tablespoon melted shortening

Mix and sift flour, salt, soda and baking powder, then add the bran. Beat egg well, add milk and molasses, combine mixtures, beat well, add shortening. Drop in hot. well-greased muffin pans and bake in a medium oven 20 to 30 minutes. One-half cup seedless raisins may be added.

These muffins are best when allowed to cool, split open toast, butter, put together and serve at once.

Southern Corn Bread Or Muffins

2 cups corn meal.

2 cups sour or buttermilk.

2 teaspoons salt.

2 tablespoons sugar.

2 tablespoons melted shortening.

2 eggs.

1 teaspoon soda dissolved in 1 tablespoon cold water.

Put milk, corn meal, salt, sugar and shortening in a double boiler and let steam 10 minutes, but no longer.

Remove from fire, turn into mixing bowl, separate eggs and beat well, adding yolks to corn meal mixture, then folding in well-beaten white of eggs carefully. Add dissolved soda last, still folding, and bake either as muffins or in shallow pan, well-greased, using a hot oven.

If iron muffin pans are used, they should be heated before greasing. Heavy muffin pans will always produce a better muffin than tin.

Corn Meal And Rice Bread Or Muffins

1 cup cooked rice.

1 cup corn meal.

4 teaspoons baking powder.

1 teaspoon salt.

1/4 cup sugar.

1 well-beaten egg.

1 cup milk.

2 tablespoons melted shortening.

Sift dry ingredients; add rice to milk, beaten egg, dry ingredients and melted shortening. Bake in well-greased shallow pan or heated and greased muffin pans in a hot oven about 20 minutes.

Cooked hominy may be used instead of the rice.

Golden Corn Bread Or Muffins

1 cup corn meal.

1 cup flour.

4 teaspoons baking powder.

1/2 cup sugar.

1 teaspoon salt.

l egg.

1 cup milk.

2 tablespoons melted shortening.

Sift all dry ingredients. Beat egg well, add milk, dry ingredients and melted shortening. Bake in a well-greased shallow pan in a hot oven or in heated, well-greased muffin pans.

Spoon Bread

2 cups milk.

1 cup corn meal.

3 eggs.

1 teaspoon salt.

2 teaspoons baking powder. 1 tablespoon sugar.

Heat milk, add corn meal cook until thick. Take from stove, add salt, sugar, egg yolks well beaten. Mix thoroughly, fold in white of eggs, beaten stiff. Bake in well-greased baking dish about 40 minutes in a medium oven. Serve with spoon from dish.

Rice Muffins

1 cup flour.

1/2 teaspoon salt.

1/3 cup sugar.

4 teaspoons baking powder.

1 egg, beaten.

1 cup milk.

1 cup cooked rice.

1 tablespoon melted shortening.

Sift first four ingredients; add milk to beaten egg, then rice, dry ingredients and melted shortening. Beat until smooth and bake in well-greased heated muffin pans in a hot oven about 25 minutes.

Rolled Oat Muffins

1 cup rolled oats, cooked.

1 cup flour.

1/2 teaspoon salt.

2 tablespoons sugar.

5 teaspoons baking powder.

1 well-beaten egg. 1 cup of milk.

1 tablespoon melted shorten-ing.

Sift flour, salt, sugar and baking powder; add cooked rolled oats to milk, adding beaten egg; then gradually beat in the sifted ingredients, adding shortening last. Bake in well-greased heated muffin pans in a hot oven about 20 minutes. Any left-over cooked cereal may be utilized in this manner.