Graham Muffins

Ingredients

• 2 cups graham flour
• ^ teaspoon soda
• 2 tablespoons sugar
• 1/2 cup sour milk
• 3^ teaspoon salt
• 3^ tablespoon shortening
• 1 egg

Method

1. 1

   Sift the flour with the sugar, salt, and soda, and turn the bran back into it.

2. 2

   Add the milk gradually, the well-beaten egg, and the melted shortening.

3. 3

   Fill well-greased muffin-tins about two-thirds full.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 5. The excerpt below is the record exactly as published.

GRAHAM MUFFINS 2 cups graham flour ^ teaspoon soda 2 tablespoons sugar }i cup sour milk 3^ teaspoon salt 3^ tablespoon shortening I 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 two- thirds full and bake in a hot oven (4oo°-42 5° F.) from twenty to twenty-five minutes. CORN-MEAL MUFFINS I cup corn-meal i cup milk I cup flour I egg ^ teaspoon salt 2 tablespoons shortening 4 teaspoons baking-powder Mix and sift the corn-meal, flour, salt and baking-powder. Add the milk gradually, then the well-beaten egg, and melted fat. Bake in well-greased muffin-pans in a hot oven (4oo°-42 5° F.). JELLY CORN MUFFINS Use the recipe for corn-meal muffins. Fill greased muffin-tins one-fourth full, put a teaspoon of jelly on the top of the batter in each cup, cover the jelly with more batter and bake in a hot oven (400° -42 5° F.) fifteen or twenty minutes. CORN MUFFINS WITH DATES 1 cup white corn-meal i cup flour 2 tablespoons brown sugar 4 teaspoons baking-powder 1 teaspoon salt i egg 2 tablespoons shortening 3^ cup chopped dates 1^4 cups milk Mix the corn-meal, sugar, salt and melted shortening. Scald the milk, pour it over the mixture, and let it stand until the meal swells. When cool, add the flour sifted with the baking-powder, 22 NEW DELINEATOR RECIPES the well-beaten egg and the dates. Beat thoroughly, and bake in greased muffin-tins in a hot oven (400° -42 5^ F.). RAISIN BRAN MUFFINS I cup bran I tablespoon melted fat }i cup flour y2 cup seeded raisins 4 teaspoons baking-powder y cup milk y2 teaspoon salt I ^gg i>^ tablespoons molasses Mix and sift the dry fine ingredients, stir in the bran, add the molasses, the melted fat, raisins and the milk gradually. Then add the well-beaten egg and bake in muffin-tins in a hot oven (400°-425° F.). BOSTON BROWN BREAD I cup corn-meal i teaspoon salt I cup rye flour ^ cup molasses 1 cup graham flour 2 cups sour milk or i^ cup }i tablespoon soda sweet milk Mix and sift the ingredients. ^Mix the molasses and milk and add to the dry ingredients. Beat thoroughly and turn into well- greased molds, filling each mold about two-thirds full. Cover and steam three hours. Remove the covers and bake the bread long enough to dry it off. BAKING-POWDER BISCUIT 2 cups flour 2 tablespoons shortening 4 teaspoons baking-powder ^ cup liquid (all milk or half I teaspoon salt milk and half water) Mix dry ingredients and sift twice. Work in fat with tips of the fingers, or cut in with two knives. Add the liquid gradually, mixing -^^-ith a knife to a soft dough. 0\\'ing to differences in flours, it is impossible to determine the exact amount of liquid. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Bake in hot oven (450°- 460° F.) twelve to fifteen minutes. NEW DELINEATOR RECIPES 23 EMERGENCY BISCUIT Use the recipe for baking-powder biscuit, using more liquid to make the dough soft enough to drop from the spoon. The amount of the Hquid in this recipe, in most cases, will be just half the amount of flour (two cups of flour to one cup liquid). Drop the biscuit on to a well-greased pan, or bake in greased muffin-tins, in a hot oven (45o°-46o° F.). TEA CAKES 2 cups flour I teaspoon salt 4 teaspoons baking-powder 4 tablespoons shortening % cup milk Mix and sift the flour, baking-powder and salt, and chop in the shortening. Add sufficient milk to make a soft dough, about two-thirds cup. Toss on floured board and roll into a sheet one- half inch in thickness. Reverse a pie-plate upon the rolled dough, and with a sharp knife, cut a cake the exact size of the pie-plate. With a cake-turner transfer the cake to a greased baking-tin and bake in a quick oven (400^-425° P.). While hot, split, butter and cut like a pie. Another may be made of the trimmings. SCOTCH SCONES Make the preceding mixture for tea cakes, but shape with a small, round cookie-cutter. Bake on a griddle, turning on both sides until a delicate brown. Lay a napkin on a plate, arrange the scones on it and fold the corners of the napkin over them. Split and butter while hot. SALLY LUNN Yz cup shortening 2 cups flour y\ cup sugar i cup milk 2 teaspoons baking-powder i egg

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