Graham Muffins
A pleasing variety in the way of muffins is produced by using part graham flour, but whole-wheat flour may be substituted for the graham flour in case it is preferred. Sour milk is used in the recipe here given, but if there is no sour milk in supply, sweet milk and baking powder may be used instead, with merely the correct proportion of soda for the molasses. If the taste of molasses is undesirable, liquid, which may be either sweet or sour milk, may be substituted for it. It is an excellent plan to be able to substitute one thing for another in recipes of this kind, and this may be done if the materials are used in correct proportion.
Sufficient to serve six.
Ingredients
- 1 1/4 cupfuls graham flour
- 1 cupful white flour
- 3/4 teaspoonful soda
- 1 teaspoonful salt
- 1 cupful sour milk
- 1/3 cupful molasses
- 1 egg
- 2 tablespoonfuls melted fat
Instructions
Mix and sift the graham and the white flour, the soda, and the salt. Put the bran that sifts out back into the mixture. Add the milk, molasses, and well-beaten egg to the dry ingredients, and then stir in the melted fat. Fill well-greased muffin pans two-thirds full and bake in a moderate oven for about 20 minutes.
Print recipe/article onlySource
Woman's Institute Library of Cookery, Volume 1.
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