Ryzon Nut Graham Muffins

Ingredients

• 2 level teaspoonfuls Ryzon
• 1 level cupful (5 ounces) graham flour
• 2 level cupfuls (K pound) flour
• I level teaspoonful baking soda
• 1 level teaspoonful salt
• 2 tablespoonfuls (l ounce) butter
• I level cupful (6 ounces) brown sugar
• I level cupful {yi pound) chopped nut meats
• 1 egg
• 2 cupfuls (i pint) sour milk

Method

1. 1

   Mix flour with graham flour, Ryzon, 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.

2. 2

   Mix well and divide into greased and floured muffin tins and bake in a moderate oven for fifteen to twenty minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 14. The excerpt below is the record exactly as published.

RYZON NUT GRAHAM MUFFINS 2 level teaspoonfuls Ryzon. 1 level cupful (5 ounces) graham flour. 2 level cupfuls (K pound) flour. I level teaspoonful baking soda. 1 level teaspoonful salt. 2 tablespoonfuls (l ounce) butter. I level cupful (6 ounces) brown sugar. I level cupful {yi pound) chopped nut meats. 1 egg. 2 cupfuls (i pint) sour milk

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