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

Preheat oven to 425 degrees. Grease muffin tins with shortening.

Combine flour, baking powder, salt and sugar in large bowl. Cut in shortening until it resembles large coarse crumbs. Beat together egg and milk in small bowl. Add to flour mixture, but do not over beat. Stir only until flour is moistened; the batter will appear lumpy. Spoon batter into muffin tins. Bake at 425 degrees for about 25 minutes. Yield: about 12 muffins. Best served warm and fresh.

CORN MUFFINS: To make "Mom's Muffins" omitting flour and substituting 3/4 cup of cornmeal and 1 1/2 cups plus 2 tablespoons flour.

SOUR MILK MUFFINS: To make "Mom's Muffins", omitting milk and substituting 1 cup sour milk or buttermilk. Also, omit baking powder and substitute 1 teaspoon baking powder plus 1/2 teaspoon baking soda.