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$TOP and $HOP for Groceries and Gas at
TAPP’S STATION Mrs. Wayne Tolsen, Proprietor Amittville, Va. Phone 937-2645 HOURS: Monday-Friday, 7 a.m. to 9:30 p.m. Saturday, 7:00 a.m. to 8:00 p.m. Sunday, 8:00 a.m. to 4:00 p.m.
BASIC CORN MUFFINS 12 Muffins 2»/2 cups Triplett’s enriched 1 to 1 Vi cups milk self-rising corn meal V4 cup melted shortening 2 tablespoons sugar or oil 2 eggs, beaten Grease medium-sized muffin pan. Preheat oven to 425°. In medium-sized mixing bowl combine corn mea! and sugar. Blend together eggs, 1 cup milk and shortening or oil. Add liquid all at once to corn meal mixture, mixing until well blended'. If necessary, add more milk to make medium^thick batter. Fill muffin cups 2/3 full. Bake 20 to 25 mlinutes, or until golden brown. Apple-Glazed Currant Muffins: Stir Vz cup dried currants into corn meal. Mix as directed; fill pans. Drop one teaspoon apple jelly in center of each muffin. Bake as directed. Peanut Corn Muffins: Substitute V< cm firmly packed light brown sugar for two tablespoons granulated sugar. Stir V2 cup chapped cocktail peanuts into corn mealtbrown sugar mixture. Mix and bake as directed for Basic Corn Muffins.
TRIPLETT’S MU-UNG CO. CULPEPER. VA.
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