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PINEAPPLE MUFFINS

2c. pastry flour 4c. white sugar
1 egg beaten 1 ce. crushed pineapple, juice
= c. butter 4 tsp. baking powder

Mix using cake method. Bake at 350° for half an hour.

Mrs. W.We Millson

TOMATO SOUP MUFFINS

1 tin tomato soup 1 tsp. baking soda
4c. melted shortening dissolved in the soup
2 ic. flour lc. white sugar

1 tsp. cinnamon 2 tsp. baking powder

= tsp. salt 4 tsp. nutmeg

1c. seedless raisins
Cream shortening and sugar. Add soup in which the baking soda has been dissolved.
Add sifted dry ingredients. Stir in raisins. Put in greased muffin tins and
bake in 350° oven 25-30 minutes. Makes 18 medium sized muffins.

Elva Glanville