Graham Muffins.
A dish with sweet milk and wheat flour at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 gill of cold water
- 1 gill of sweet milk
- 240 ml graham
- 240 ml wheat flour
- 1/2 teaspoonful of salt
- 2 even teaspoonfuls of baking powder
- 2 tablespoonfuls of molasses
- 1 egg
Make it lactose-friendly
- 1 gill of sweet milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix the graham, flour, salt, and baking powder together, and rub through a sieve. Beat the egg till very light, and add the milk and molasses to it. Turn this mixture on the dry ingredients, and beat vigorously for about a minute. Fill a dozen well buttered muffin cups with the batter, and bake in a moderately hot oven for half an hour.
- Sugar may be substituted for the molasses. These muffins, when cold, are good for luncheon or dinner.
Nutrition (estimated, per serving)
| Calories | 340 |
|---|---|
| Protein | 13.4 g |
| Fat | 7.0 g |
| Carbs | 55.0 g |
| Fiber | 1.7 g |
| Sodium | 1158 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States