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.