BLUEBERRY MUFFINS
- ⅓ cup butter
- ¾ cup sugar
- 1 egg beaten lightly
- 1 cup milk
- 2 level cups flour
- 4 level teaspoons baking powder
- ½ teaspoon salt
- 1 cup blueberries
Cream butter and sugar. Add fruit and egg, then milk and flour sifted with baking powder and salt. Bake in muffin tins.
JOHNNY CAKE
- 1½ cups yellow corn meal
- ¾ cup flour, sifted
- 1½ tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. salt
- 2 tblsp. sugar
- 2 eggs, beaten
- 1¼ cups sour milk or buttermilk
- ¼ cup shortening, melted
Sift flour, corn meal, baking powder, soda, salt and sugar together. Combine eggs and sour milk (or buttermilk) and add to the flour mixture. Mix well and stir in the shortening. Bake in greased 8 × 8 × 2-inch pan, in moderately hot oven (375-f) 40 minutes.
BRAN MUFFINS
- 1 cup flour
- 3½ tsp. baking powder
- ½ tsp. salt
- 2 tblsp. brown sugar
- 1 cup bran
- 1 egg, beaten
- ⅔ cup milk
- 2 tblsp. shortening, melted
Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine the beaten egg, milk and melted shortening. Add to the dry ingredients and mix quickly. Turn into greased muffin pans and bake in hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be added.