2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1 egg
1 c. milk
2 tbsp. shortening

Mix and sift the dry ingredients. Combine the milk and well beaten egg. Add gradually to the dry ingredients, stirring well. Add melted fat. Grease and fill muffin pans 2/3 full. Bake about 25 minutes at 425 degrees. Yields 12 medium sized muffins.

For Corn Muffins, substitute 3/4 cup cornmeal for 1 cup flour. For Whole Wheat or Graham muffins, substitute 3/4 cup whole wheat or graham flour for 1 cup of white flour. For Blueberry Muffins, add 1/2 cup blueberries to the batter just before pouring it into muffin pan. For Fruit Muffins, add 1/2 cup raisins, chopped dates, or chopped cooked prunes either to plain muffins or graham, or whole wheat mixture.