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Take two and butter ’em while they're hot." No one wilt need - further prompting when you pass this advice along with a basket or piping hot muffins at breakfast. You can serve tender, nutritious muffins for breakfast often when you reach for the bag of enriched self-rising flour. Because the baking powder and salt are already in the flour, no precious minutes are taken for measuring and sifting in leavening and salt. For perfect muffins, be certain the melted shortening has cooled almost to room temperature before adding to milk and egg. Try blending the liquid and dry ingredients with a rubber spatula, folding slowly 25 to 30 times to avoid peaked muffins. Then, to save diswashing and for easy school lunch packing, bake your muffins in colorful paper cups. Try these tasty Walnut Muffins real soon, to serve with fried eggs and crisp bacon strips.
WALNUT MUFFINS * cups sifted enriched selfrising
flour 2 tablespoons sugar
cup chopped walnuts 1 egg, beaten
1 cup milk
2 tablespoons melted shortening
or oil
12 walnut halves
Sift together flour and sugar. Stir in chopped walnuts. Combine egg, milk and shortening or oil. Add liquid to flour mixture, stirring only until flour is moistened. Fill greased muffin cups full. Place walnut half on top of each. Bake in hot oven (425 F.) about 20 minutes.
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