OATMEAL MUFFINS Dr. V. Racine
One and one-fourth cups cooked oatmeal; one and one-fourth cup bran flour; two heaping tablespoonfuls white flour; one heaping teaspoonful baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut; one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs and cooked oatmeal; add the dry ingredients. The dough should be very stiff. If too moist, use more bran. Bake in your gem pans or muffin rings in a moderate oven.
BRAN MUFFINS Josephine Hurlbut
Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls sour milk or buttermilk; one-half cup sugar; one tablespoonful shortening; one egg; one and one-half teaspoonfuls baking soda; one teaspoonful baking powder; one-half cup water. Beat shortening, egg and sugar together until creamy; to the sour milk add the soda dissolved in boiling water; then the bran, flour, salt, baking powder and the egg and sugar mixture. Mix thoroughly and divide into buttered gem pans and bake in a hot oven for twenty minutes. Sweet milk may be used by substituting three teaspoonfuls of baking powder for the soda and baking powder specified above.
MUFFINS Mrs. Harry M. Boon
One and three-fourths cups flour; one-half cup sugar; one egg; two teaspoonfuls baking powder and three-fourths cup milk. Stir all together and bake in muffin tins in hot oven.
MUFFINS Mrs. Thomas H. Iglehart
Two cups milk; two eggs; three cups flour; three spoons baking powder; pinch salt. Beat eggs, add milk; then flour, into which baking powder has been put. Bake in hot oven.
BLUEBERRY MUFFINS Esther Blade
Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; one pinch of salt; one and one-half cups of flour with two teaspoonfuls baking powder; one cup blueberries floured. Grease tins. Bake in hot oven about twenty minutes.
