To recipe for Plain Muffins (see No. 419) or Cambridge Muffins (see No. 414) add one cup dates, stoned and cut in small pieces.

419.—PLAIN MUFFINS

2 cups flour1 egg
4 teaspoons baking powder1 cup milk
½ teaspoon salt2 tablespoons melted shortening
2 tablespoons sugar

Mix and sift dry ingredients; add egg well beaten, milk, and shortening; beat well, and bake in greased muffin pans in moderate oven twenty minutes. For fruit muffins add one cup of figs, dates, or cooked prunes cut in pieces.

420.—RYE MUFFINS

1 cup rye flour2 tablespoons molasses
1 cup white flour1 egg
½ teaspoon salt2 tablespoons melted shortening
4 teaspoons baking powder1 cup milk

Mix and sift dry ingredients, add molasses, egg well beaten, shortening, and milk; beat well, half fill greased muffin tins, and bake in moderate oven twenty minutes.

421.—SOUR MILK MUFFINS

1½ cups flour1 egg
1 tablespoon sugar1 cup thick sour milk
½ teaspoon soda2 tablespoons melted shortening
½ teaspoon salt

Mix and sift dry ingredients; add egg well beaten, sour milk, and shortening; beat quickly, and bake in greased muffin pans in moderate oven twenty minutes.