HOME EC CLASS OLD CORNMEAL MUFFINS

1 5/8 cups flour
4 tsp baking powder
2 tbsp sugar
1/2 tsp salt
3/4 cup cornmeal
1 egg
1 cup milk
3 tbsp melted fat

Measure all ingredients. Prepare pans using grease or oil. Light oven and set regulator at 425 degrees F.

Combine dry ingredients, sifting into bowl.

Beat egg until frothy. Add milk to egg. Measure fat, add to egg and milk mixture. Immediately add wet to dry ingredients, all at one time. Stir fast until all dry ingredients are dampened - no longer than 20 strokes. Pour at once into muffin pans.

Bake in hot oven (425 degrees F) about 20 minutes.

Note: Too much stirring will spoil muffins. The mixture will look lumpy, but will come out a better texture than if over beaten, when muffin will be full of lg holes and batter rises to peaks.

Source: Old Home Ec Class Book Recipe