Berkshire Muffins

Anita Leipper

2/3 cup milk

1/2 cup cornmeal

1/2 cup cooked rice

1/2 cup flour

2 Tablespoons sugar

3 teaspoon baking powder

1 egg, separated

1 Tablespoons melted butter

Scald milk, add cornmeal, let stand 5 min. Add rice (Anita adds the rice with the cornmeal). Mix in the egg yolk and butter, add the flour, baking powder, sugar. Add the stiffly beaten egg white. Pour into 12 butter muffin cups. Bake at 350 degrees about 25 minutes.

From: Fannie Farmer 10 edition

B ran Muffins

Virginia Leipper

1 & 1/2 cups All Bran

1 cup milk

1 egg

1/3 cup shortening

1 & 1/2 cups flour

1/2 cup sugar

3 teaspoon baking powder

1 teaspoon salt

Measure All Bran and milk into a mixing bowl, let stand for a few minutes; add egg and shortening, beat well. Sift together the flour, sugar, baking powder and salt. Add to bran mixture, stirring only until combined. Fill greased muffin pans 3/4 full. Bake in 400 degrees oven about 25 minutes. Makes 12 muffins.

From: All Bran package

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