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Graham Muffins

2 cups graham flour

½ teaspoon soda

2 tablespoons sugar

¾ cup sour milk

½ teaspoon salt

½ tablespoon shortening

1 egg

Sift the flour with the sugar, salt and soda, and turn the bran back into it. Add the milk gradually, the well-beaten egg, and the melted shortening. Fill well-greased muffin-tins about twothirds full and bake in a hot oven (400°-425° F.) from twenty to twenty-five minutes.