nating with milk. Bake in buttered tin gem pans twenty-five minutes.
One Egg Muffins I
| 31/2 cups flour | 11/3 cups milk |
| 6 teaspoons baking powder | 3 tablespoons melted butter |
| 1 teaspoon salt | 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 | 2 tablespoons sugar |
| 4 teaspoons baking powder | 1 cup milk |
| 1/2 teaspoon salt | 2 tablespoons melted butter |
| 1 egg | |
Mix and bake as One Egg Muffin I.
Berry Muffins I (without eggs)
| 2 cups flour | 2 tablespoons butter |
| 1/4 cup sugar | 1 cup milk (scant) |
| 4 teaspoons baking powder | 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 | 4 teaspoons baking powder |
| 1/3 cup sugar | 1/2 teaspoon salt |
| 1 egg | 1 cup milk |
| 22/3 cups flour | 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.
