If a richer muffin is desired add one tablespoonful of shortening and a well-beaten egg.
Rye Popovers
To have popovers pop they must be baked in either thick stoneware cups or in thick iron or aluminum muffin pans which should be cup-shaped.
Sift together one teaspoonful of sugar, one teaspoonful of salt, and one and a half cups of rye flour. Stir in gradually one and a half cups of milk. Beat two eggs very light and add to the batter, and beat with an egg-beater for three minutes. Half fill hissing hot muffin cups and bake in a hot oven.
Graham Muffins
Mix together one cup of graham meal, three quarters of a cup of whole wheat flour, one quarter of a cup of sugar, one teaspoonful of salt, and four teaspoonfuls of baking powder. Add gradually one cup of milk and one well-beaten egg, and last of all three tablespoonfuls of melted shortening, beat well and bake in a hot oven.
Rice Flour Biscuit
Take one cup of whole wheat flour, one cup of rice flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder sifted together. Add two tablespoonfuls of shortening and work it into the flour. When well mixed add enough milk to make a soft dough. Drop by spoonfuls upon a baking sheet and bake in a brisk oven.