QUICK BREADS ae

FRESH BLUEBERRY MUFFINS

Temperature: 425°F. Time: 15-20 minutes
1 cup fresh blueberries 34 cup milk
1 tablespoon flour 14 cup white sugar
1 teaspoon grated lemon rind _1%4 cups sifted all-purpose
2 eggs, well beaten flour
3 tablespoons melted 34 teaspoon salt
shortening 3 teaspoons baking powder

Measure the blueberries, 1 tablespoon flour and the lemon rind
in a bag; shake thoroughly. Beat the eggs till very light; add the
melted shortening, milk and sugar; beat again till foamy. Sift 134
cups flour, the salt and the baking powder together three times;
make a well in the centre ofthe mixture; add the egg mixture
all at once. Stir quickly and lightly. Fill oiled muffin tins 14 full;
sprinkle with the blueberries; fill with batter till the pans are
24 full. Bake in a hot oven till firm and golden brown. Let stand
in the pans for 5 minutes before removing. Yield: 12 muffins.

QUICK MUFFINS

‘Temperature: 375°F. Time: 25 minutes
2 cups sifted all-purpose flour 1 cup milk
31% teaspoons baking powder 3 tablespoons sugar
V4 teaspoon salt 2 tablespoons melted
1 egg : shortening

Sift together the flour, baking powder and salt. Beat the egg
lightly; add the milk and sugar; again beat. Add to the flour
mixture all at once; stir with light quick strokes. Add the melted
shortening; blend. Fill oiled muffin tins %4 full; bake in moderately
hot oven till golden brown. Yield: 12 large muffins.

BRAN MUFFINS

Temperature: 400°F. Time: 25 minutes

2 cups sifted all-purpose 2 cups baking bran
flour 1 egg

14 teaspoons baking lg cup molasses
powder : 134 cups sour milk

1 teaspoon baking soda 3 tablespoons melted
11% teaspoons salt shortening

Sift together the flour, baking powder, baking soda and salt;
stir in the bran. Beat the egg until light; add the molasses, milk
and melted shortening. Combine the two mixtures, stirring only
enough to mix them. Fill oiled muffin tins two-thirds full. Bake in
moderate oven. Yield: 12 large or 18 medium sized muffins.