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Fruit Muffins

Fruit muffins make a good variation as a hot bread. Beat thoroughly 2 eggs; add 1/2 cupful of milk, ½ teaspoonful of salt, I teaspoonful sugar, 2 tablespoonfuls of melted butter and sufficient flour to make a thick drop batter. Beat hard for fully three minutes, then stir in I teaspoonful of sifted baking-powder and 2 of a cupful of sultanas, seeded raisins, dates, pitted and cut fine or shredded figs. Fill buttered muffin pans and bake half an hour in a quick oven.

By using various kinds of fruit as suggested and substituting all or part graham or whole wheat for the white flour the result will be a variety which will be sure to delight the family.