Page:The Boston cooking-school cook book (1910).djvu/105

 Queen of Muffins

1/4 cup butter 1/3 cup sugar 1 egg 1/2 cup milk (scant) 1-1/2 cups flour 2-1/2 teaspoons baking powder

Mix and bake same as Twin Mountain Muffins.

Rice Muffins

2-1/4 cups flour 3/4 cup hot cooked rice 5 teaspoons baking powder 2 tablespoons sugar 1 cup milk 1 egg 2 tablespoons melted butter 1/2 teaspoon salt

Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.

Oatmeal Muffins

1 cup cooked oatmeal 1-1/2 cups flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons melted butter

Mix and bake as Rice Muffins.

Graham Muffins I

1-1/4 cups Graham flour 1 cup flour 1 cup sour milk 1/3 cup molasses 3/4 teaspoon soda 1 teaspoon salt

Mix and sift dry ingredients; add milk to molasses, and combine mixtures.

Graham Muffins II

1 cup Graham or entire wheat flour 1 cup flour 1/4 cup sugar 1 teaspoon salt 1 cup milk 1 egg 1 tablespoon melted butter 4 teaspoons baking powder

Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.