Muffins 2 cups flour 3 T. baking powder 2 to 4 T. sugar 1 tsp. salt 1 cup milk 1 egg, well-beaten 2 to 4 T. oil
Sift dry ingredients together. Add milk to egg and oil. Combine dry and liquid mixtures together. Stir only enough to mix ingredients slightly. Batter will still be lumpy. Long beating causes tunnels and makes muffins tough. Drop batter into greased muffin pans filling 2/3 full. Bake at 425 for 15 to 20 minutes. Remove from pans at once. For richer more cake-like muffins, use larger amounts of sugar and fat. Nine large or 18 small muffins.
(2) (3)
Cut-in: Add:
(4) Beat until blended. Drop by teaspoonfuls about 1 1/2 inches apart, onto greased cookie sheet. Bake at 400 about 15 minutes. Makes about 3 1/2 dozen cookies.