Fried Rye Muffins

¾ cup rye meal ¾ cup flour ½ cup milk.

2 eggs.

3 teaspoons baking powder ½ teaspoon salt.

¼ cup molasses.

Mix and sift dry ingredients; add remaining ingredients; beat well. Drop from a spoon into hot fat. Fry-like doughnuts.

Oat Muffins

1 cup warm oatmeal.

1 cup flour.

¼ cup sugar.

4 teaspoons baking powder.

1 teaspoon salt.

⅓ cup milk l egg.

1 to 4 tablespoons melted butter.

Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem pans twenty-minutes.

Raised Muffins

2 cups milk.

¼ cup melted butter.

¼ cup sugar.

2 eggs.

1 teaspoon salt.

½ yeast cake.

1 cup lukewarm water.

3 to 4 cups flour.

Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let rise over night. In morning add eggs, yolks and whites beaten separately. Place buttered muffin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in oven.

Oatmeal Muffins

1 cup scalded milk.

1 cup cold cooked oatmeal.

¼ cup sugar or.

¼ cup molasses.

½ teaspoon salt.

½ yeast cake.

¼ cup lukewarm water.

2 to 3 cups flour.

Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour.

Oatmeal Muffins No. 2

1 cup milk.

1 cup uncooked oatmeal.

2 tablespoons lard or suet ¼ cup lukewarm water.

½ cup molasses.

2 to 3 cups entire wheat flour.

½ yeast cake.

1 teaspoon salt.

Scald milk; add oatmeal and shortening; let stand until cool. Dissolve yeast in lukewarm water, add molasses, combine mixtures, add entire wheat and salt, knead, let rise, knead, shape, let rise, and bake.

Bran Muffins

1¾ cups bran ¼ cup white flour.

1 cup milk.

2 tablespoons molasses l egg.

3 teaspoons baking powder.

1 tablespoon butter.

¼ teaspoon salt.

Mix dry ingredients; add egg well beaten, molasses, milk and melted butter; beat well and bake in buttered gem pan twenty to thirty minutes in moderate oven.

Egg Muffins

2 cups flour.

1 teaspoon salt.

3 teaspoons baking power.

1 cup milk.

2 eggs.

3 tablespoons melted butter.

Mix and sift the dry ingredients. Add beaten yolks, butter and milk. Beat well; cut and fold in the stiffly beaten whites. Turn into gem pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar may be added if desired.

Berry Muffins

½ cup butter 1 cup sugar.

1 egg.

2 cups flour.

4 teaspoons baking powder 1 cup milk 1 cup berries ¼ teaspoon salt.

Cream butter; add sugar, yolk well beaten, flour mixed and sifted with dry ingredients, milk, white of egg beaten until stiff, and berries. Bake in buttered muffin pans or in buttered cake pan.

Corn Muffins

1 cup corn meal 1 cup flour ¼ cup sugar 1 cup milk.

¼ cup butter.

4 teaspoons baking powder.

½ teaspoon salt.

2 eggs.

Cream butter; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twenty-five minutes in hot oven.

A very good muffin may be made by using only two tablespoons butter and one egg.

Entire Wheat Or Graham Muffins

1 cup entire wheat or graham flour.

1 cup white flour.

2 tablespoons sugar, or 2 tablespoons molasses.

½ teaspoon salt.

4 teaspoons baking powder.

1 egg.

1¼ cups milk.

4 tablespoons melted butter.

Mix and sift dry ingredients, and combine in order given. Bake in hot muffin pans twenty to twenty-five minutes.

Rye Muffins

1 cup rye flour 1 cup white flour 1 teaspoon salt.

4 teaspoons baking powder ¼ cup sugar 1 cup milk.

1 egg.

Mix and sift dry ingredients; add remaining ingredients; beat well. Bake in hot gem pans twenty to thirty minutes.

Hominy And Corn Muffins

¼ cup corn meal.

1 cup scalded milk.

¼ cup sugar.

4 teaspoons baking powder.

¼ cup hominy.

1 teaspoon salt.

2 tablespoons butter ½ cup boiling water.

2 eggs.

Cook hominy, salt, butter and boiling water twenty minutes. Cool. Scald corn meal with, hot milk, add sugar and hominy, yolks of eggs; beat well; add baking powder and beaten whites of eggs. Bake in hot buttered gem pans twenty to thirty minutes.

Rice And Corn Muffins

1 cup corn meal.

1 cup cold cooked rice.

1 teaspoon salt.

2 teaspoons baking powder ¼ cup milk 1 egg.

2 tablespoons melted butter.

Mix corn meal, salt and baking powder; add rice and work with fingers until well blended. Add egg well beaten, milk and butter. Beat well Pour into hot buttered gem pans, and bake one half hour.