One Egg Muffins

Two cups of sifted flour, two slightly rounding teaspoonfuls of baking powder, one-half teaspoonful of salt, two rounding tablespoonfuls of sugar, one rounding tablespoonful of butter, one egg, three-quarters cup of milk.

Sift all the dry materials together, melt the butter, beat the egg until light and add the milk to it. Add the egg and milk mixture to the dry materials, stir until mixed, add the melted butter and stir just long enough to make a smooth batter, not an instant longer. Put at once into greased pans and bake in a quick oven about fifteen minutes. This makes twelve large muffins.

Two Egg Muffins

Two cups sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, two rounding tablespoonfuls of sugar, and two rounding tablespoonfuls of butter, two eggs, and three-quarters of a cup of milk. Sift the flour, salt, baking powder, and sugar together; rub the butter thoroughly through them, then pour over the milk; add the eggs beaten, and stir quickly and lightly to a smooth batter, continuing the stirring just long enough to mix. Turn at once into buttered gem pans, and bake fifteen minutes in a quick oven.

Corn Meal Muffins

One cup of sifted flour, one cup of corn meal, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, one rounding tablespoonful of sugar, one egg, one cup of milk, two tablespoonfuls of melted butter. Sift the flour, corn meal, salt, baking powder and sugar together; beat the egg until light, add the milk to it, pour into the dry materials, add the melted butter. Stir quickly and lightly to a smooth batter, drop into the greased gem pans, and bake for fifteen minutes.