| ¼ cup shortening | 2 cups flour |
| ¼ cup sugar | 4 teaspoons baking powder |
| 1 egg | ¼ teaspoon salt |
| ¾ cup milk |
Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.
415.—CHEESE MUFFINS
Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.
416.—CRANBERRY MUFFINS
Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.
417.—CRUMB MUFFINS
| 1 cup dried and sifted bread crumbs | 1 egg |
| 1 tablespoon shortening | ½ cup milk |
| 1 tablespoon sugar | ¾ cup flour |
| ½ teaspoon salt | 3 teaspoons baking powder |
| ½ cup boiling water |
Mix crumbs, shortening, sugar, salt, and boiling water; when cool add the egg well beaten, the milk, flour, and baking powder; beat well and bake in greased muffin pans twenty minutes in a moderate oven.