Nut Graham Muffins

Ingredients

• 2 teaspoonfuls baking powder
• 2 tablespoonfuls butter
• 1 cupful brown sugar
• 1 cupful g-rahanj flour
• 2 cupfuls flour
• 1 teaspoonful soda
• 1 eg'g
• 1 teaspoonful salt
• 2 cupfuls sour milk
• 1 cupful nut meats

Method

1. 1

   Mix flour with graham flour, baking powder, soda, and salt.

2. 2

   Add butter, rub in finely, then add sugar, nuts, beaten eggs, and milk.

3. 3

   Mix well and bake in greased muffin tins for 15-20 minutes.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 48. The excerpt below is the record exactly as published.

Nut Graham Muffins 2 teaspoonfuls baking 2 tablespoonfuls butter powder 1 cupful brown sugar 1 cupful g-rahanj flour 1 cupful nut meats 2 cupfuls flour (chopped) 1 teaspoonful soda 1 eg'g .1 teaspoonful salt 2 cupfuls sour milk Mix flour with graham flour, baking powder, soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, eggs well beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for 15 to 20 minutes. Sufficient for twenty-four muffins. Graham Muffins, Made with Yeast One teacupful of graham flour, two teacupfuls of warm water, half teacupful of liquid yeast, half tea- cupful of molasses, a level teaspoonful of soda, and the same of salt. Mix the water and molasses, and stir into the flour (sift, if desired), add the yeast, then the salt and beat five minutes ; then set to rise for six hours. Then stir in the sifted soda ; beat one minute, put in hot, well-greased muffin rings and cook quickly in hot oven. Rice Muffins Take five tablespoonfuls of corn meal, five table- spoonfuls of boiled rice, six tablespoonfuls of flour and two eggs, well beaten ; make into a batter, with a tea- spoonful of soda, mixed with sour milk enough to make a good batter. Corn MeaJ Muffins, No. 1 One egg, well-beaten ; to this add one teacupful of buttermilk ; then one pint of corn meal, one teaspoonful of salt and another teacupful of buttermilk, with one even teaspoonful of soda, sifted and stirred in well. Place pans (iron preferred) on top of range or stove; place in each division a teaspoonful of melted lard and let come to a boiling point; when a blue smoke rises, fill each division half full; let rise while on top of range; then place in the oven and bake quickly. THE NEW ANNIE DENNIS COOK BOOK 93 Corn Meal Muffins, No. 2 One tablespoonful of butter, two teacupf uls of corn meal, four eggs, two heaping teaspoonfuls of baking powd

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