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.