1/4 c. butter
1/2 c. sugar
2 eggs, well beaten
2 c. flour
1 tsp. salt
4 tsp. baking powder
7/8 c. milk

Cream butter, add sugar and cream together. Add the eggs, well beaten. Add the milk and dry ingredients alternately. Pour into greased muffin pans and bake in a hot 375 degree oven.

VARIATIONS:

DATE MUFFINS: Add 1/2 cup of dates, stoned and chopped, just before pouring mixture into the pans.

COCONUT MUFFINS: Add 1/2 cup of coconut to the mixture before pouring mixture into the pans.

APPLE MUFFINS: Add 2/3 cup of chopped apples mixed with 1 tablespoon flour before pouring mixture into the pans.

BLUEBERRY MUFFINS: Add 2/3 cup blueberries mixed with 1 tablespoon flour before pouring mixture into the pans.

COFFEE CAKE: Prepare luncheon muffins and pour into a greased cake pan. Sprinkle lightly with finely chopped nuts mixed with an equal quantity of sugar. Bake in a moderate oven at 350 degrees for 35 minutes.