CORN-MEAL MUFFINS. To many persons, corn-meal muffins, an illustration of which is shown in Fig. 10, are more agreeable than plain white-flour muffins. Corn meal gives to muffins an attractive flavour and appearance and increases their food value slightly; but perhaps its chief value lies in the variety that results from its use.

• 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.

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