1 cup sourdough (pancake batter consistency) 1 egg
2 cups flour 2 tablespoons shortening
1/2 cup sugar 1/2 teaspoon baking soda
1/2 cup milk
Mix all ingredients well, adding the sourdough last, so that it forms a thick but runny batter. Stir rather than beat. Fill muffin-tin cups about half full and bake for 30 minutes, or until done, at 375 degrees.
Good variations include adding 1 cup strained blueberries, or raisins. Whole kernel corn is good. I even like to chunk up a banana and some nuts. I guess the possibilities are endless since this is a good base for sweet or savory.
The muffins don't usually get a big domed top. They have a slightly chewy texture to them. They are also pale colored when done. My family loves them.
I got this recipe from an old camper cook book and have used it for years.