10 tbsp. shortening
1 c. sugar
2 egg yolks
4 c. all-purpose flour
1 tsp. salt
2 tbsp. baking powder
2 c. milk
2 egg whites, stiffly beaten

10 tablespoons = 2/3 cup minus 2 teaspoons.

Cream shortening and sugar together. Add egg yolks and continue to cream mixture. Mix dry ingredients and add in thirds alternately with milk. Fold in stiffly beaten egg whites. Fill muffin tins. Preheat oven to 400 degrees. Bake 15-20 minutes. Makes 24 large muffins.