Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/13

 No. 10. LEMON SNAPS

½ teaspoon baking soda dissolved in two of hot water

Work in enough flour to make a very stiff dough; flavor with lemon; roll out thin; use a small round cutter and bake in a hot oven.

No. 11. CREAM MUFFINS

Sift dry ingredients together twice, then work in the butter with the finger tips; add cream and mix well; fill muffin tins half full and bake 15 or 20 minutes in a hot oven.

No. 12. PLAIN MUFFINS

Mix and sift dry ingredients; add milk and melted shortening and beat till smooth; bake in greased muffin tins 20 or 25 minutes in a hot oven.

No. 13. CORNMEAL MUFFINS

Mix and sift dry ingredients together; add milk and melted shortening and beat well; bake in greased muffin tins about 20 minutes in a hot oven.

No. 14. WHOLE WHEAT OR GRAHAM MUFFINS

2 cups of whole wheat or graham flour

Mix and sift dry ingredients; add enough milk or water to make a stiff batter; add melted shortening and bake in greased muffin tins about 25 or 30 minutes in a hot oven.

No. 15. BRAN MUFFINS 1 teaspoon salt

Mix and sift dry ingredients, then add milk and melted shortening; beat until thoroughly mixed and bake in greased muffin tins in a hot oven 25 or 30 minutes. 11