The Myrtle Reed Cook Book

by Myrtle Reed

MUFFINS—VIII

Four cupfuls of flour, two and one half cupfuls of milk, three eggs, beaten separately, two tablespoonfuls of butter, one teaspoonful of salt, one tablespoonful of sugar, and three teaspoonfuls of baking powder. Sift the dry ingredients together, add the melted butter and the beaten yolks to the milk, combine the two mixtures, and add the well-beaten whites of the eggs last. Fill buttered muffin-rings two thirds full and bake in a hot oven about twenty minutes. Serve immediately.