Buckwheat Muffins
From The Institute cook book, 1913
Serves 2
Rye flour or 1 cup of barley meal and 1 cup of wheat flour may be used in this recipe if the liquid is reduced to 1 or 1.25 cups.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 200. The excerpt below is the record exactly as published.
BUCKWHEAT MUFFINS (10-12 Muffins) 1 cup buckwheat 1 ^4 cups mlk 1 cup wheat flour 1 egg 4 teaspoons baking powder 1 teaspoon melted fat 3/4 teaspoon salt 2 tablespoons molasses
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