- nating with milk. Bake in buttered tin gem pans twenty-five
minutes.
One Egg Muffins I
3-1/2 cups flour
6 teaspoons baking powder
1 teaspoon salt
1-1/3 cups milk
3 tablespoons melted butter
1 egg
3 tablespoons sugar
Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.
One Egg Muffins II
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons melted butter
1 egg
Mix and bake as One Egg Muffin I.
Berry Muffins I (without eggs)
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
2 tablespoon butter
1 cup milk (scant)
1 cup berries
1/2 teaspoon salt
Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries.
Berry Muffins II
1/4 cup butter
1/3 cup sugar
1 egg
2-2/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup berries
Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last; the remainder alternately with milk.
