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Corn or Entire Wheat Muffins

1 Cupful Cornmeal or Entire Wheat Flour 1 Cupful Bread Flour 2 Tablespoonfuls Sugar 3 Teaspoonfuls Baking Powder 1 Teaspoonful Salt 1 Egg From 1 to 1/4 Cupfuls Milk 2 Tablespoonfuls Melted Snowdrift Beat the egg in the mixing-bowl, add the milk, and gradually beat in the dry ingredients, thoroughly mixed. Stir in the Snowdrift and beat well. Use the cupful of milk for the Entire Wheat Muffins; the one and one-fourth cupfuls for the Corn Muffins. Drop into muffin-pans well oiled with Snowdrift and bake from twenty-five to thirty minutes in a hot oven, 375 degrees F.