Page:The Boston cooking-school cook book.djvu/104

nating with milk. Bake in buttered tin gem pans twenty-five minutes.

One Egg Muffins I

• 3¹⁄₂ cups flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• 1¹⁄₃ 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 tablespoons 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
• 2²⁄₃ 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.