Beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter. When well risen and nearly dry, turn over, using the griddle-cake turner to turn the muffins and rings.
Bake on the other side. It will require about eighteen minutes to bake these muffins. Tear them apart, butter and serve them at once.
To bake muffins in pans or custard cups, grease the pans or cups well and half fill with the drop batter and then bake in a hot oven for fifteen minutes.
OATMEAL MUFFINS
Put two cups of oatmeal through the food chopper into the mixing bowl and then add
One and one-half cups of sour milk, One teaspoonful baking soda dissolved in one tablespoon of cold water, One-half teaspoon salt, Four tablespoonfuls syrup, Two tablespoonfuls shortening.
One cup of sifted flour.
Beat to mix and then pour into well-greased muffin pans and bake in a hot oven for twenty minutes.
SOUR MILK GEMS
One and one-quarter cups sour milk, Two tablespoonfuls shortening, One teaspoonful soda, One teaspoonful salt.
Mix to thoroughly blend and then add
One cupful white flour, One and one-half cupfuls graham flour.
Two teaspoonfuls baking powder.
Beat to thoroughly mix and then bake for eighteen minutes on well-greased muffin pans.
BRAN MUFFINS
Two and one-half cups of bran, One and one-half cups of flour, One teaspoonful salt, Four tablespoonfuls syrup, Two tablespoonfuls shortening, One egg, One and three-quarter cups of buttermilk, One teaspoonful soda.
Dissolve the soda in the buttermilk and then beat to mix. Fill into well-greased muffin pans and bake in a moderate oven for twenty-five minutes. Toast the left over muffins.
ENGLISH MUFFINS
Place in a mixing bowl
Two and one-half cups flour, One teaspoon of salt, Two tablespoons of sugar, Two teaspoons of baking powder.
Sift to thoroughly mix, then add
One and one-half cups of sour milk, One teaspoon of baking soda.
Dissolve the baking soda in the milk and then mix thoroughly by heating hard. Now place well-greased muffin rings on well-greased hot griddle. Fill the rings half full and bake slowly for fifteen minutes.
Turn with a cake-turner when the inner side is nicely browned.
NUT GINGER MUFFINS
Place in a mixing bowl
One-half cup of brown sugar, One cup of molasses, One-half cup of water, One teaspoon soda, Two teaspoons ginger, One teaspoon cinnamon, One-half teaspoon allspice, Six tablespoonfuls shortening, One egg, Three cups of flour, Two teaspoons baking powder, One-half cup finely chopped peanuts.
Beat thoroughly to mix and then fill into well-greased and floured muffin pans, filling the pans little more than half full. Bake in a moderate oven for twenty minutes. This amount will make about eighteen muffins.
HONEY AND NUT BRAN MUFFINS
Place in a mixing bowl
One-half cup of honey, One teaspoon of baking soda, One teaspoon of salt, Two cups of bran, One and one-half cups of flour, Three-quarters cup of finely chopped nuts.
One and one-half cups of milk, One egg.
Beat hard and thoroughly mix and then bake in well-greased muffin pans in hot oven for twenty-five minutes. Serve with strawberry, orange or pineapple marmalade.
SALLY LUNNS
Sally Lunns are made from a drop batter and are usually baked in deep layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and then split and butter and cover with a napkin. Serve at once.
Place in a bowl
One-half cupful sugar, Four tablespoonfuls shortening.
Cream until light and then add
One egg, One and one-half cupfuls of equal parts milk and water, Three cupfuls flour, Five level teaspoonfuls baking powder.
Beat to a smooth batter and then pour into well-greased pans and bake for twenty-five minutes in a moderate oven. When nearly baked brush the tops quickly with milk and sprinkle well with granulated sugar.
One-half cup of finely chopped citron or seeded raisins may be added if desired.
CORN MUFFINS
Place in a mixing bowl
Three-quarters cup cornmeal, One and one-quarter cups flour, One teaspoon salt, Two level tablespoons baking powder, Two tablespoons shortening, Four tablespoons syrup, One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.
RICE MUFFINS
Place in a mixing bowl
One egg, Two tablespoons of sugar, Two tablespoons of shortening, One teaspoon of salt, One cup of milk, One and one-half cups of flour, Four teaspoons of baking powder, One cup of cold boiled rice.
Beat hard to thoroughly mix and then pour in well-greased muffin pans.