Graham Muffins

Ingredients

• two cupfuls of graham flour
• one cupful of wheat flour
• three tablespoonfuls of sugar
• two teaspoonfuls of baking-powder
• a pinch of salt
• one egg
• one cup of milk
• about one-half of a cup more of milk

Method

1. 1

   Mix graham flour, wheat flour, sugar, baking-powder, and salt.

2. 2

   Beat the egg and add it with milk.

3. 3

   Add enough additional milk to make a batter.

4. 4

   Bake in muffin tins.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 108. The excerpt below is the record exactly as published.

one egg lightly, add a generous three-quarter cup of milk and stir into the dry ingredients; then add three tablespoonfuls of melted butter and bake in hot oven twenty-five minutes. Mrs. Lizette Spiel. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 143 MILK nUFFINS. One cup of milk, three eggs, beaten till light; one tablespoonful of bu<-ter, one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes. Bake in a quick oven in rings. Mrs. T. J. Kelly, GRAHAM nUFFINS. Two cupfuls of graham flour, one cupful of wheat flour, three table spoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one ^gg beaten well, one cup of milk. Last add about one-half of a cup more of milk

Cook this with the app: pantry check, scaling, and the assistant.