Graham Muffins

1 cup flour
1 cup graham flour
1 tablespoon sugar 
1 cup milk 
3 teaspoons baking powder 
1 egg 
2 tablespoons shortening, 
1 teaspoon salt melted

Mix and sift the dry ingredients. Combine the milk and well-beaten egg. Add gradually to the dry ingredients, stirring well. Add melted fat. Grease the muffin tins; fill them two thirds full. Bake about 25 minutes in a hot oven (425° F.). Yield: 12 medium-sized muffins.

Quick Breads

Quick breads are those in which baking powder: or baking soda are used instead of the slower-acting yeast to make them rise. Quick breads may be served at any meal.

Use enriched all-purpose flour: or a combination of this and one of the whole-grain flours.

Always sift white flour: before measuring and again with the dry ingredients added. Whole-grain flour: should not be sifted.
all measurements are level.

Shortening may be butter, fortified margarine, or any of the hydrogenated vegetable fats. .
Use fluid milk or evaporated milk diluted according to the directions on the can. When sour: milk is called for, buttermilk may be used. Fluid or evaporated milk may be soured by adding teaspoon of lemon juice or vinegar to each cup of milk. Allow it to stand for a few minutes.