The Calumet Book of Oven Triumphs!

by General Foods Corporation

Calumet Muffins

2 cups sifted flour

2 teaspoons Calumet Baking Powder

2 tablespoons sugar

½ teaspoon salt

1 egg, well beaten

1 cup milk

4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.

Nut Muffins. Use recipe for [Calumet Muffins], adding ½ cup broken nut meats to the sifted flour mixture.

Raisin Spice Muffins. Use recipe for [Calumet Muffins], sifting ¾ teaspoon cinnamon with flour, baking powder, sugar, and salt. Add ¾ cup chopped raisins to the sifted flour mixture.

Currant Muffins. Use recipe for [Calumet Muffins], adding ½ cup currants to the sifted flour mixture.

Apricot Muffins. Use recipe for [Calumet Muffins], adding ½ cup cut, dried apricots to the sifted flour mixture.

Prune Muffins. Use recipe for [Calumet Muffins], adding ⅔ cup finely cut prunes to sifted flour mixture.

Date Muffins. Use recipe for [Calumet Muffins], adding ⅔ cup finely cut dates to the sifted flour mixture.

Surprise Muffins. Use recipe for [Calumet Muffins]. Drop a scant teaspoon of currant jelly on each muffin before baking.

Bacon Muffins. Use recipe for [Calumet Muffins], adding ½ cup crushed, crisp bacon to flour mixture. Bacon drippings may be used for part of butter.