CORN MEAL MUFFINS
- ¾ cup corn meal
- 1¼ cups flour
- 4 teaspoons Dr. Price's Baking Powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 2 tablespoons shortening
- 1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add milk, melted shortening and well-beaten egg; mix well. Half fill greased muffin tins with batter and bake about 35 minutes in hot oven.
CRUMB MUFFINS
- 2 cups stale bread crumbs
- 1¼ cups milk
- 1 cup flour
- 2 teaspoons Dr. Price's Baking Powder
- ½ teaspoon salt
- 2 eggs
- 1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins with batter and bake 20 to 25 minutes in hot oven.