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

1. Sift together flour, baking powder, sugar and salt into mixing bowl. Cut in shortening until crumbs are the size of small peas. Make a hollow in center.

2. Combine egg and milk; add all at once to hollow in dry ingredients. Stir only until dry ingredients are just moist (batter will be lumpy).

3. Fill greased muffin pan cups 2/3 full.

4. Bake in hot oven (400 degrees) for 25 minutes, or until done. Makes about 12 muffins.

BLUEBERRY MUFFINS: Quickly fold 1 cup blueberries into batter for Guest-Supper Muffins, and bake as directed.

PENNSYLVANIA DUTCH MUFFINS: Sprinkle tops of batter in muffin pan cups with cinnamon-sugar mixture, 1 teaspoon cinnamon combined with 1/2 cup sugar. Bake as directed.