Muffins - VIII

Four cupfuls of flour, two and one half cup-fuls of milk, three eggs, beaten separately, two tablespoon fuls of butter, one teaspoonful of salt, one tablespoonful of sugar, and three tea-spoonfuls of baking powder. Sift the dry ingredients together, add the melted butter and the beaten yolks to the milk, combine the two mixtures, and add the well-beaten whites of the eggs last. Fill buttered muffin-rings two thirds full and bake in a hot oven about twenty minutes. Serve immediately.

Sour Milk Muffins

Three cupfuls of sour milk, three cupfuls of flour, two eggs, well beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the dry ingredients together, add the milk, then the eggs, and bake in buttered muffin-tins in a hot oven.

White Muffins

One tablespoonful of soft butter, two table-spoonfuls of sugar, rubbed to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of baking powder. Beat thoroughly and bake in buttered muffin-tins in a moderate oven.

Entire Wheat Muffins

Sift thoroughly, with three cupfuls of entire wheat flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one and one half cupfuls of sweet milk in which the well-beaten yolk of an egg has been stirred, and two tablespoonfuls of melted butter. Add the white of the egg, beaten to a stiff froth, mix thoroughly, and bake about twenty minutes in hot buttered muffin-pans in a moderate oven.

Honey Muffins

Sift together three cupfuls of flour, three heaping teaspoonfuls of baking powder, and a pinch of salt. Add two tablespoonfuls of melted butter, three eggs well beaten, one cupful of strained honey, and one cupful of milk. Bake in well-buttered muffin-tins.

Georgia Muffins

One cupful of milk, one egg, well beaten, two cupfuls of flour, a pinch of salt, and a tea-spoonful of baking powder. Mix thoroughly, and bake in buttered gem-irons made piping hot before the batter is put in.

Blueberry Muffins - II

One cupful of sugar, two eggs, one cupful of milk, two teaspoonfuls of baking powder, butter the size of an egg, melted, and two cup-fuls of flour sifted with the baking powder. Add two cupfuls of blueberries, stir thoroughly, and bake in buttered muffin-tins in a quick oven.

Sweet Muffins

One half cupful of butter and one half cupful of sugar rubbed to a cream. Add two eggs, well beaten, and mix thoroughly. Add one cupful of sweet milk and stir and mix thoroughly. Sift three and three fourths cupfuls of flour and three rounded teaspoonfuls of baking powder into the muffin mixture, beat again, pour into hot buttered gem-pans, and bake about half an hour.

Perfection Muffins

Mix together three cupfuls of flour, one cupful of corn-meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one teaspoouful of salt. Work in one heaping tablespoonful of butter or lard, add three wellbeaten eggs and two cupfuls of milk. Beat quickly into a firm batter. Bake in well-buttered muffin-tins.