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PLAIN MUFFINS

2 cups cake flour or 1-3/4 cup bread flour
3/4 teaspoon salt
1/4 cup sugar
2 teaspoons baking powder
2 eggs
2 tablespoons melted butter
3/4 cup milk

Measure sifted flour. Re-sift with remaining dry ingredients. Bake
eggs until light; blend in melted butter and milk. Stir liquid into
dry ingredients with a few swift strokes. Batter will be lumpy but
do not attempt to beat out lumps. Overhandling makes muffins tough
and soggy. Pour batter into greased muffin tins, filling them 1/2
full. Bake 15 to 20 minutes at 425 degrees. Remove from pans as
soon as baked. Yield: about 2 dozen muffins.

VARIATIONS FOR PLAIN MUFFINS

APPLE MUFFINS: Add 1/2 cup chopped apple and 1/2 teaspoon cinnamon.

BLUEBERRY MUFFINS: Increase sugar to 1/2 cup, butter to 4 tablespoons,
and add 1 cup of flour-coated blueberries.

HAM MUFFINS: Add 1/2 cup chopped, cooked ham

PINEAPPLE MUFFINS: Add 1/2 cup well-drained, crushed pineapple.

ORANGE-PECAN MUFFINS: Make batter using juice of 1 orange and
decrease milk to 3/8 of a cup. Add 2/3 cup of chopped pecans.

BACON MUFFINS: Add 3-4 teaspoons of diced, cooked bacon.

DATE MUFFINS: Add 111/2 cup sliced, pitted dates.

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