The Vancouver Daily Province ABC of the Kitchen

MIXTURE ACHIEVED

Without trying to beat the batter smooth, but merely achieving
a mixture of the ingredients, drop by spoonfuls into greased muffin
pans and bake in a fairly hot oven—375 F. to 400 F., for 20 to 25
minutes. This temperature should ensure the greatest expansion in
this mixture, and consequent lightness.

You will observe as we go along, that there must be various
modifications of this general method here, but. speaking broadly, the
Muffin Method will answer.

STANDARD MUFFIN RECIPE

2 cups all-purpose flour 1 cup milk

4 teaspoons baking powder 1 egg

Yo teaspoon salt 2 tablespoons shortening
1 tablespoon, or more, sugar Flavoring

It is simplicity itself to apply the rule we have just given you in
combining these ingredients. Mix well and sift, the flour, baking
powder, salt and sugar; beat the egg and add to it the milk and the
melted butter or other fat; make a well in the dry ingredients, pour

in the liquid mixture, blend the two as lightly as possible in the manner
just directed. |

Put into greased pans and bake around 400 F., 20 to 25 minutes.

RICHER MUFFIN

To the making of muffins—many kinds of muffins—there is no
end. You will find a score of things you can do with this simple basic
method to guide you.

For a very plain muffin, to be eaten immediately, as little as one
tablespoon of fat may be used.

For a richer and delicate muffin, use 4 tablespoons butter and
reduce the milk to 3% cupful. This is a splendid little muffin to make
in tiny pans or little paper cake cups, to serve for afternoon tea.

You can fancify it, using many flavorings, a drop of frosting on
top, nutmeats, bit of candied cherry, etc.

You can place half a cherry and two little leaves and a stem cut
from citron peel, in the bottom of each pan before putting in the mix-
ture; when the muffins are turned out this makes an attractive top.

You can stir in“some coconut, add chocolate, or add another egg;
coat very small muffins with frosting and roll in nutmeats.

‘BLUEBERRY MUFFINS

Did you ever taste muffins that were made with a spoonful of
fresh blueberries dropped into each pan before the batter was put in—
or mixed right into the batter? Other small berries will repay you
for trying them, too. One cup cranberries sprinkled with two table-
spoons sugar, may be used.

Cut and floured dates, raisins, figs, peel, nutmeats, may all be

given a turn. One cupful chopped apple is a novel and successful
addition.

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