Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Raised Muffins

• 2 cups milk
  ¼ cup melted butter
  ¼ cup sugar
  2 eggs
  1 teaspoon salt
  ½ yeast cake
  1 cup lukewarm water
  3 to 4 cups flour

Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let rise over night. In morning add eggs, yolks and whites beaten separately. Place buttered muffin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in oven.

Oatmeal Muffins

• 1 cup scalded milk
  1 cup cold cooked oatmeal
  ¼ cup sugar or
  ¼ cup molasses
  ½ teaspoon salt
  ½ yeast cake
  ¼ cup lukewarm water
  2 to 3 cups flour

Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour.

Bran Muffins

• 1-¾ cups bran
  ¼ cup white flour
  1 cup milk
  2 tablespoons molasses
  1 egg
  3 teaspoons baking powder
  1 tablespoon butter
  ¼ teaspoon salt

Mix dry ingredients; add egg well beaten, molasses, milk and melted butter; beat well and bake in buttered gem pan twenty to thirty minutes in moderate oven.