Blueberry Muffins

(Serves Six)

3 Tb. fat 1/3 c. sugar 1 egg 1 c. milk 2-1/4 c. flour 1/2 tsp. salt 4 tsp. baking powder 1 c. fresh blueberries

Cream the fat, and add the sugar gradually. Then stir in the beaten egg and milk. Reserve 1/4 cupful of flour, and mix the remainder with the salt and the baking powder.
Stir the dry ingredients into the first mixture. Next, mix the 1/4 cupful of flour with the berries and fold them into the batter. Fill well-greased muffin pans about two-thirds full of the batter, and bake in a hot oven for about 20 minutes.

Corn-Meal Muffins (Serves Six)

1/2 c. corn meal 1 c. flour 3 tsp. baking powder 2 Tb. sugar 1/2 tsp. salt 3/4 c. milk 1 egg 2 Tb. melted fat

Mix and sift the corn meal, flour, baking powder, sugar, and salt.
Add to these the milk and the well-beaten egg, and stir in the melted fat. Fill well-greased muffin pans two-thirds full, and bake in a hot oven for about 20 minutes.