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Muffins are examples of thick batters with variations. This form of hot bread, an illustration of which is shown in Fig. 9, may be baked in a pan like that shown at h, Fig. 1, or in individual tins. Just as other forms of hot breads assist the housewife in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one.

PLAIN MUFFINS.

--Perhaps the simplest form of muffin is the plain, or one-egg, muffin, which is illustrated in Fig. 9 and made according to the accompanying recipe. To a plain-muffin recipe, however, may be added any kind of fruit, nuts, or other ingredients to give variety of flavour. Likewise, it may be made richer and sweeter and then steamed or baked to be served with a sauce for dessert. If it is made still richer and sweeter, the result is a simple cake mixture. Any given muffin recipe in which sweet milk is used may be made with sour milk by using soda instead of baking powder.

PLAIN MUFFINS

(Sufficient to Serve Six)

2 c. flour

2 Tb. sugar

1 tsp. salt

4 tsp. baking powder

1 c. milk

1 egg

2 Tb. melted fat
Mix and sift the flour, sugar, salt, and baking powder, and to these add the milk and beaten egg. Then stir in the melted fat. Fill well-greased muffin pans about two-thirds full of the mixture and bake in a hot oven for about 20 minutes.