Measure, mix and sift the dry ingredients.

Add well-beaten egg, milk and fat, melted. Mix thoroughly.

Half fill well-greased muffin tins and bake in a hot oven 20 to 30 minutes.

By measuring dry ingredients first, then liquids and fats, only 1 cup need be used for measuring. When milk and eggs are used, rinse egg from bowl with milk.

Time Table For Baking Batters And Doughs

Muffins, 12 to 25 minutes Gingerbread, 25 to 45 minutes B. P. biscuits, 12 to 15 minutes Cookies, 6 to 15 minutes Layer cake, 12 to 20 minutes

Raised biscuit, 12 to 30 minutes Loaf cake, 40 to 60 minutes White bread, 45 to 60 minutes Rye bread, 60 minutes Beaten bread, 45 to 60 minutes

Plain Muffins

1 2/3 cups flour

2 tablespoons sugar 4 teaspoons baking-powder

½ teaspoon salt 1 egg

1 cup milk

2 to 4 tablespoons melted fat

Measure, mix and sift the first 4 ingredients; add the well-beaten egg, milk and melted fat, and mix thoroughly. Drop by spoonfuls into well-greased muffin pans and bake 20 to 30 minutes. Substitute ½ cup cornmeal, rye flour, buckwheat flour or oatmeal for ½ cup of the flour in the recipe to reduce the quantity of white flour. Half cup less of milk may be used and 1 cup of berries added to the mixture.

Rye Muffins

1½ cups rye flour

1 teaspoon salt

1 tablespoon baking-powder

1 well-beaten egg 1 cup milk

2 tablespoons molasses 2 tablespoons melted fat

Follow general directions.

Eggless Cornmeal Muffins

1 cup cornmeal ½ cup flour 1 teaspoon salt

1 tablespoon baking-powder 1 cup milk

2 tablespoons syrup

2 tablespoons melted fat

Follow general directions.

Graham Muffins

1 cup Graham meal 1 cup flour ½ teaspoon salt

3½ teaspoons baking-powder 2 tablespoons corn syrup

1 well-beaten egg 1 ¼ cups milk

2 tablespoons melted fat

Mix and bake as other muffins. Nuts and raisins may be added.

Bran Muffins

2 cups bran ½ teaspoon salt 1 cup flour

2 teaspoons baking-powder 1½ teaspoons soda ¼ cup molasses

1½ cups sour milk 1 well-beaten egg 3 tablespoons melted fat

Mix and sift the flour, soda, salt and baking-powder. Add the bran and the other ingredients in order given; beat thoroughly. Bake in well-buttered muffin pans about 25 minutes. Raisins may be added.

Oatmeal Muffins

½ cup rolled oats 1 cup scalded milk 3 tablespoons syrup

½ teaspoon salt

2 tablespoons melted fat

1 well-beaten egg

1 ½ cups flour 4 teaspoons baking-powder

Add scalded milk to the rolled oats, let stand 10 minutes; add syrup, salt and melted fat; mix thoroughly. Stir in the flour which has been sifted with the baking-powder. Add the egg and drop in well-greased muffin tins and bake.

Cereal Muffins

1 cup cereal mush (leftover), mixed with ½ cup milk and 2 tablespoons syrup

1 ½ cups flour 1 ½ tablespoons baking-powder

¾ teaspoon salt

2 tablespoons melted fat

Add the flour which has been sifted with the salt and baking-powder to the cereal and milk mixture; stir in the melted fat. Drop by spoonfuls into well-greased muffin tins. Bake according to directions. One well-beaten egg added to the mixture makes it better.

Potato Cornmeal Muffins (Eggless)

1 cup of mashed potatoes 1 cup of cornmeal 1 teaspoon salt

1 tablespoon syrup 4 teaspoons baking-powder

1 cup sweet milk

2 tablespoons fat (melted)

Mix the dry ingredients; add to the potatoes, stir in milk and fat, and bake for 20 minutes in hot oven. The amount of milk used will vary with the quality of the meal. Stir in just enough to make mixture drop easily from the spoon.

Rich Muffins

¼ cup fat ¼ cup sugar 1 egg

¾ cup milk

2 cups flour

1 tablespoon baking-powder

½ teaspoon salt

Cream the shortening, add the sugar gradually, well beaten egg, milk and the flour mixed and sifted with the baking-powder and salt. Beat until ingredients are thoroughly mixed. Bake in well-greased muffin tins about 25 minutes.