Page:The Boston cooking-school cook book (1910).djvu/104

 *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.