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CHEESE MUFFINS: Follow the recipe for White Muffins, reducing sugar to 2 table- spoons, mixing 1 cup shredded nippy cheese into the sifted dry ingredients, reducing milk to 34 cup and using no shortening. If desired, sift a few grains of dry mustard with the dry ingredients. Bake in a-moderately hot oven, 375°.

CHEESE AND APPLE MUFFINS: Follow the recipe for White Muffins, reducing sugar to 2 tablespoons, mixing 1 cup shredded nippy cheese and 1% cups finely-diced or coarsely-shredded raw apple into sifted dry ingredients and reducing milk to 34 cup and shortening to 1 tablespoon. If desired, sift a few grains of grated nutmeg with the dry ingredients. Bake in a moderately hot oven, 375°.

BREX MUFFINS Yield—10 average-sized muffins

Texture-interest—a pleasant slightly-chewy quality—is added to this excellent brown muffin by the Brex Wheat Germ Cereal.

Oven temperature—hot, 400°. Butter 10 average-sized muffin rings. Sift, then measure...1144 cups Monarch Pastry Flour es in a on 2 's's 4 teaspoons baking powder 14 teaspoon salt 1, teaspoon ground

cinnamon

Sift together twice,

then sift into a bowl.

Me Coase sks °« 14 cup granulated sugar

1 cup Brex Wheat Germ Cereal 14 cup raisins, washed and dried Bee WEEEs oS ec ce 1 egs rr 1 cup milk 1 teaspoon grated orange rind 14 teaspoon vanilla 4 tablespoons short- ening, meited Make a well in the dry ingredients and add the liquids all at once; combine the mixtures with the fewest possible strokes—batter should look rough and pebbly, do not try to make it smooth.

Spoon batter into prepared muffin rings, filling them two-thirds full.

Bake in a hot oven, 400°, about 25 minutes.

BRAN MUFFINS Yield—10 average-sized muffins

A sweet muffin—when you are in the mood, try the spiced or fruited version, too.

Oven temperature—hot, 400°. Butter 10 average-sized muffin rings.

Sift, then measure...1 cup Monarch Pastry Flour AbG cccnte nian 314 teaspoons baking powder 14 teaspoon salt Sift together once, then sift into a bowl.

WE Wa ee bks cones 14 cup granulated sugar 1 cup bran BORt WE. bode wie ees l eggs eR i bint oc Cae 34 cup milk

14, teaspoon vanilla 3 tablespoons short- ening, melted

Make a well in the dry ingredients and add the liquids all at once; combine the mixtures with the fewest possible strokes—batter should look rough and pebbly, do not try to make it smooth.

Spoon batter into prepared muffin rings, filling them two-thirds full.

Bake in a hot oven, 400°, about 20 minutes. Serve hot.

FRUIT OR NUT BRAN MUFFINS: Follow the recipe for Bran Muffins, adding 4% cup prepared fruit or nuts (or a mixture) to the dry ingredients before adding liquids. Choose from: washed and dried currants or seedless raisins, cut-up figs or stoned dates, coarsely- chopped nutmeats of your choice—almonds, walnuts, pecans, filberts, Brazils.

SPICED BRAN MUFFINS: Follow the recipe for Bran Muffins, adding 1 teaspoon ground cinnamon, 14 teaspoon ground ginger and 14 teaspoon ground cloves to the dry ingredients before sifting.

SPICED MOLASSES BRAN MUFFINS: Make as Spiced Bran Muffins, adding 14 cup molasses to the beaten egg.

MAPLE OAT MUFFINS Yield—10 average-sized muffins

The flavor of the maple syrup blends in with delightful effect, rather than asserting its own identity, in these light and tender muffins.

LESSON 5

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