Corn Muffins

1 cup corn meal 1 cup flour 4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 beaten egg

1 cup milk and water mixed

4 tablespoons melted shortening

Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.

Corn And Rice Muffins

1 cup cooked rice 2/3 cup hot milk 1/2 cup corn meal

2 tablespoons bacon fat

1/2 teaspoon salt 1 tablespoon sugar

1 egg

1/2 cup flour

3 teaspoons baking powder

Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.

Blueberry Muffins

Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.

Bran Muffins

2 cups bran

1 cup flour

1/2 teaspoon salt

1 teaspoon soda 1/2 cup molasses 1 3/4 cups milk

1 tablespoon melted shortening

Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.

Cambridge Muffins

1/4 cup shortening 1/4 cup sugar 1 egg

3/4 cup milk 2 cups flour 4 teaspoons baking powder

1/4 teaspoon salt

Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.

Cheese Muffins

Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.

Cranberry Muffins

Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.

Crumb Muffins

1 cup dried and sifted bread crumbs 1 tablespoon shortening 1 tablespoon sugar 1/2 teaspoon salt

1/2 cup boiling water

1 egg

1/2 cup milk

3/4 cup flour

3 teaspoons baking powder

Mix crumbs, shortening, sugar, salt, and boiling water; when cool add the egg well beaten, the milk, flour, and baking powder; beat well and bake in greased muffin pans twenty minutes in a moderate oven.

Date Muffins

To recipe for Plain Muffins (see No. 419) or Cambridge Muffins (see No. 414) add one cup dates, stoned and cut in small pieces.

Plain Muffins

2 cups flour

4 teaspoons baking powder 1/2 teaspoon salt

2 tablespoons sugar 1 egg

1 cup milk

2 tablespoons melted shortening

Mix and sift dry ingredients; add egg well beaten, milk, and shortening; beat well, and bake in greased muffin pans in moderate oven twenty minutes. For fruit muffins add one cup of figs, dates, or cooked prunes cut in pieces.

Rye Muffins

1 cup rye flour 1 cup white flour 1/2 teaspoon salt 4 teaspoons baking powder

2 tablespoons molasses

1 egg

2 tablespoons melted shortening 1 cup milk

Mix and sift dry ingredients, add molasses, egg well beaten, shortening, and milk; beat well, half fill greased muffin tins, and bake in moderate oven twenty minutes.

Sour Milk Muffins

1 1/2 cups flour 1 tablespoon sugar 1/2 teaspoon soda 1/2 teaspoon salt

1 egg

1 cup thick sour milk

2 tablespoons melted shortening

Mix and sift dry ingredients; add egg well beaten, sour milk, and shortening; beat quickly, and bake in greased muffin pans in moderate oven twenty minutes.

Buttermilk Muffins

Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk instead of sour milk.