BARLEY AND CORN MUFFINS.
1¼ cups of corn meal or corn flour, ¾ cup of barley, 2 tablespoonfuls of syrup, 4 teaspoonfuls of baking powder, ½ teaspoonful of salt, 1 egg, 1 tablespoonful of fat (melted), 1 cup of milk.
Mix and sift dry ingredients, add fat and well-beaten egg to milk. Combine mixtures, beat well, and pour into greased muffin pans. Bake in hot oven twenty to twenty-five minutes. Amounts of corn and barley may be reversed if desired.