Home › Frozen Desserts › Egg Muffins

Egg Muffins

2 cups flour 1 tablespoon butter 1 tablespoon sugar 1 scant cup milk 1/4 teaspoon salt 2 teaspoons baking powder 1 egg Rub the butter in the flour; add the dry ingredients and mix well. Beat the egg; put it in a tin measuring cup and fill up the cup with milk. Stir this into the flour and when thoroughly mixed, fill buttered gem pans and bake in a quick oven until golden brown. The batter is very stiff and the top of the muffins when baked should be rough.