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12 muffins 2 cups enriched self-rising flour9 3 tablespoons sugar 1 egg, beaten 1 cup milk 3 tablespoons oil
Stir together flour and' sugar. ttiml te egg. itiilk artd oil. Addliquid all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups % full. Refrigerate, if desired. Bake in preheated 425° oven 20 to 25 minutes, or until golden brown. NOTE: Muffin batter may be refrigerated up to five days be fore baking. ‘Spoon flour into dry measuring cup; level. Do not scoop.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
77.6%