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Muffins
The name means "little muffins" to warm the finger.
Popular Muffins
1 egg
1 cup milk
¼ cup vegetable oil or melted shortening
2 cups GOLD MEDAL Flour
¼ cup sugar
3 tsp. baking powder
1 tsp. salt
Heat oven to 400° (mod. hot). Grease bottom of muffins cups.
Stir in milk and oil. Measure flour by dip-level-pour method or by sifting.
Blend dry ingredients; stir in just until flour is moistened. Batter should be lumpy. Do not overmix. Fill muffin cups ⅔ full. Bake 20 to 25 min., or until golden brown. Muffins will have gently rounded and pebbled tops. Loosen immediately with spatula.
Serve warm. Makes 12 medium muffins.
Sweeter Muffins
3 eggs
1 cup milk
¼ cup vegetable oil or melted shortening
1½ cups GOLD MEDAL Flour
½ cup sugar
2 tsp. baking powder
¾ tsp. salt
Beat eggs with fork.
Wheat Muffins (Graham Gems)
- Popular Muffins (above)—except use only 1 cup flour and 2 tsp. baking powder. Add 1 cup (4 oz.) whole wheat (graham) flour to the dry ingredients in the mixing bowl.
Surprise Muffins
The secret's inside.
Make Popular Muffins (above)—except fill muffin cups half full of batter, drop neat teaspoonful of jelly or fruit preserve in center, and cover with batter till cups are ⅔ full. Discovering the jelly inside the baked muffin is the surprise.
Cranberry-Orange Muffins
- 1 cup fresh or frozen cranberries, halved
- ½ cup sugar
- 1/3 cup
- 2 tbsp. melted shortening
- 1 tsp. grated orange peel
- 1 egg
- 1 cup GOLD MEDAL Flour
- 3 tbsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
Mix and bake as for Muffins (above).
**Quick Breads**
Muffins
Blueberry Muffins
Make Sweeter Muffins (p. 88)—except at the last blend in carefully 1 cup drained fresh blueberries. If canned, berries are used, ¾ cup.
Sour Milk Muffins
Make Popular Muffins (p. 88)—except use only 2 tsp. baking powder and add ¼ tsp. soda; substitute soured milk (see p. 26) for sweet milk.
Wheaties Muffins
An ideal hot bread for dinner.
Make Popular Muffins (p. 88)—except use only 1 cup flour and ½ cup milk. Carefully fold in 2 cups WHEATIES at the last.
Apple Muffins
A Sunday breakfast or supper treat.
Make Sweeter Muffins (p. 88)—except blend
Pumpkin Muffins
¾ cup milk
½ cup mashed cooked or canned pumpkin
¼ cup butter, melted
1½ cups GOLD MEDAL Flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
⅛ tsp. nutmeg
⅓ cup seedless raisins
Heat oven to 400° (mod. hot). Grease bottom of muffin cups or use paper baking cups. Beat eggs slightly with fork. Stir in milk, pumpkin and shortening. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend dry ingredients and stir in just until flour is moistened. Batter should be lumpy. Fold in raisins. Fill greased muffin cups ⅔ full. Sprinkle ¼ tsp. sugar over each muffin. Bake 18 to 20 min. Serve hot. Makes 12 muffins.
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