BOSTON MUFFINS
- 1½ pints Gold Medal Flour,
- ½ pint Corn Meal,
- 1 tablespoonful sugar,
- 1 teaspoonful salt,
- 2 teaspoonfuls baking powder,
- 1 tablespoonful butter,
- 3 eggs,
- 1 pint (full measure) milk,
- 1 teaspoonful extract cinnamon (which may be omitted without detriment).
Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiffer than ordinary griddle-cake batter. Have griddle heated regularly all over; grease it, lay on it muffin-rings, also greased; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side. They should bake in 7 or 8 minutes.