BAKING FORMULA FOR MUFFINS:

2 tbsp. melted shortening
2 cups sifted all-purpose flour
2 level tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 egg, well-beaten
1 cup milk

Melt shortening right into the muffin pans, sufficient for greasing pans and for adding to the batter, unless salted butter is used. Salt in the bottom of the muffin in will make muffins stick in baking. Butter, therefore, should be melted in separate small pan. Set aside until needed.

Sift dry ingredients together (flour, baking powder, salt and sugar). Beat egg and add milk to it. Stir liquids into dry ingredients and then add melted shortening. Stir only long enough to dampen flour. Do not try to beat out lumps in the batter.

Long beating makes tunnels in muffins, and the lumps will disappear during baking.

Fill greased muffin tins about 2/3 full. Bake in hot (400°F) oven for 20 to 30 minutes.

Makes about 1 dozen muffins.

GRAHAM DATE MUFFINS:

Use baking formula for Muffins. Use 2 tablespoons brown sugar instead of 2 tablespoons granulated sugar as called for in baking formula. Substitute 1 cup unsifted graham or whole wheat flour for 1 cup of all-purpose flour as called for in the baking formula. Add this coarse flour to dry ingredients (flour, baking powder, salt and sugar) after they have been sifted. Add also, to those dry ingredients, 1/2 cup dates, cut small, before stirring in the liquid. Bake as directed in baking formula.

CORNMEAL MUFFINS:

Use baking formula for Muffins. Substitute 1 cup cornmeal for 1 cup sifted all-purpose flour. Bake in greased muffin tins as directed in baking formula. For cornbread, omit sugar, if desired. Pour batter into two greased 8x8-inch baking pans. Bake 30 minutes at 350°F.

BLUEBERRY MUFFINS:

Use baking formula for Muffins and add 1 cup fruit to the sifted dry ingredients before adding liquid.

HAM MUFFINS:

Use baking formula for Muffins. Reduce sugar to 1 tablespoon and 1/3 cup boiled ham to sifted dry ingredients before liquid is added.

CRANBERRY MUFFINS:

Use baking formula for Muffins with this difference. After cup of milk is measured out, remove 2 tablespoons, and in its place add 3/4 cup raw cranberries to the dry ingredients. These are delicious dinner muffins.

CHEESE MUFFINS:

Use baking formula for Muffins. Omit sugar, add 2/3 cup grated American cheese to sifted dry ingredients. Fill muffin tins 2/3 full of batter and sprinkle tops with salt and paprika.

CRUNCHY TOPS (Cinnamon or Orange Flavored):

Use baking formula for Muffins. Fill prepared muffin tins 2/3 full of batter as directed in baking formula. Then prepare Crunchy Topping.

CRUNCHY TOPPING:

1/4 cup sugar
14/ tsp. cinnamon (or grated rind of 1 orange)
1 tsp. all-purpose flour
1 tbsp. butter

Rub together sugar, cinnamon (or orange rind), flour and butter. Crumble this mixture over top of muffins before baking.

CORN STICKS:

Use baking formula for Muffins. Omit the sugar and substitute 1 1/2 cups cornmeal for 1 1/2 cups of the sifted all-purpose flour. There are special cornstick pans for baking cornsticks - a set of narrow finger-length pans.

Note: If using a cast-iron cornstick pan (which is preferred since they give the cornsticks a nice crust), they should be heated through before filling with batter.

True cornsticks are made without sugar in the South, but if you prefer a sweet cornbread, sugar need not be omitted from your batter. Bake in moderate (350°F) oven for about 20 minutes. Serve hot.