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WATKINS COOK BOOK | 15

Muffins

2 eggs

1 cup milk

4 tablespoons or
44 cup butter

2 cups sifted flour

3 teaspoons Wat-
kins Baking
Powder

46 teaspoon salt

2 tablespoons
sugar

Sift together the dry ingredients.
Add the lightly beaten eggs and
blend quickly to a smooth mixture.
Pour into well-greased muffin tins
and bake 20 to 25 minutes in a 425
degree F.. oven.

Raisin Muffins may be made using
above recipe and adding 34 cup
raisins rubbed with little of the
flour.

Date Muffins—Use 34 cup cut
dates blended with a little of the
sifted flour.

Berry Muffins—Use 34 cup canned
berries, drain off juice. Blend with
flour.

Bran Muffins

2 tablespoons 3 teaspoons

shortening Watkins Baking
2 tablespoons Powder
molasses 45 teaspoon salt

45 teaspoon soda

1 teaspoon warm
water

1 cup sour milk

2 ess whites,
beaten stiff

2 tablespoons
brown sugar

2 eg¢ yolks

1 cup whole
wheat flour

1 cup bran

Melt shortening; add molasses,
sugar, egg yolks. Mix soda and
little warm water. Sift all dry in-
gredients, add alternately with
milk. Mix all together, fold in
beaten whites of eggs. Pour into
greased muffin tins, bake in very
hot oven, 425 degrees F., about 20
to 30 minutes according to size.

Corn Meal Muffins

1cupcorn meal 2 tablespoons

1 cup flour sugar
(sifted) 2 eggs
4 teaspoons Wat- 1 cup milk

kins Baking
Powder
25 teaspoon salt

4 tablespoons
melted butter

Mix flour, corn meal, salt, Watkins
Baking Powder; add milk, beaten
eggs, butter. Use well-greased gem
pans and bake in hot oven, 425
degrees F., about 20 minutes.

Orange Muffins

3 tablespoons 1 orange, juice
butter and rind

46 cup light 1 cup milk
brown sugar 4 teaspoons Wat-

2 eggs kins Baking
2 cups flour Powder
(sifted) 14 teaspoon salt

Sift flour, Watkins Baking Powder,
salt. Blend with melted butter,
beaten eggs. Mix with milk, make
smooth batter. Add orange juice,
rind. Bake in greased muffin tins
about 20 minutes in quick oven.