BISCUITS, BREAKFAST CAKES, ETC.
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Queen of Muffins
| 1/4 cup butter | 1/2 cup milk (scant) |
| 1/3 cup sugar | 11/2 cups flour |
| 1 egg | 21/2 teaspoons baking powder |
Mix and bake same as Twin Mountain Muffins.
Rice Muffins
| 21/4 cups flour | 1 cup milk |
| 3/4 cup hot cooked rice | 1 egg |
| 5 teaspoons baking powder | 2 tablespoons melted butter |
| 2 tablespoons sugar | 1/2 teaspoon salt |
Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.
Oatmeal Muftins
| 1 cup cooked oatmeal | 1/2 teaspoon salt |
| 11/2 cups flour | 1/2 cup milk |
| 2 tablespoons sugar | 1 egg |
| 4 teaspoons baking powder | 2 tablespoons melted butter |
Mix and bake as Rice Muffins.
Graham Muffins I
| 11/4 cups Graham flour | 1/3 cup molasses |
| 1 cup flour | 3/4 teaspoon soda |
| 1 cup sour milk | 1 teaspoon salt |
| 2 tablespoons melted butter | |
Mix and sift dry ingredients; add milk to molasses, and combine mixtures; then add butter.
Graham Muffins II
| 1 cup Graham or entire wheat flour | 1 teaspoon salt |
| 1 cup milk | |
| 3/4 cup flour | 1 egg |
| 1/4 cup sugar | 3 tablespoons melted butter |
| 5 teaspoons baking powder. | |
Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.
