Raised Muffins

1/2 cup boiling water 1/2 cup scalded milk

1 teaspoon salt

2 tablespoons sugar

2 tablespoons shortening

1 egg

1/4 yeast cake

1/4 cup lukewarm water

2 1/2 cups flour

Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.

Raised Corn Muffins

1 cup scalded milk 4 tablespoons shortening 4 tablespoons sugar 1 teaspoon salt

1/4 yeast cake 1/4 cup lukewarm water 1 cup corn meal 1 1/2 cups flour

Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.

Raised Date Muffins

Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.

Raised Oatmeal Muffins (Uncooked Oats)

1 cup rolled oats

1 cup scalded milk

2 tablespoons shortening 1 teaspoon salt

1/4 cup molasses

1 egg

1/4 yeast cake

1/4 cup lukewarm water

2 1/2 cups flour

Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.