Tuesday, July 30, 2013

Graham Muffins II - Fanny Farmer 1896

Graham Muffins II
Fanny Farmer - 1896

1 Cup Graham or Entire Wheat Flour 1 Cup White Flour
1/4 cup sugar 3-1/2 tsp Baking Powder
1 tsp salt 1 Cup Milk
1 Egg 1 tbsp Melted Butter

Mix and sift dry ingredients. Add milk gradually, egg well beaten and melted butter. Bake in Hot oven in buttered gem pans twenty-five minutes.

Modernized: Mix and sift together the dry ingredients into your mixer bowl. Begin pre-heating your oven to 375F and butter your muffin/cupcake pan. Into a small bowl, crack and beat 1 egg. Start the mixer up and slowly add milk, the well-beaten egg, and the melted butter. 

When batter is well beaten and smooth, spoon into the cups in your muffin/cupcake pan. Place pan in pre-heated 375F oven for 25 minutes. Remove muffins from pan by running table knife around the edge of each cup and then, using a hot cloth, removing muffins to serving plate of choice.

Comments: I've tried this recipe with both Graham and Whole Wheat flour and I like the Graham Flour better - if you can't get it locally, Bob's Red Mill Graham Flour is available via Amazon and elsewhere. The graham flour gives things a sweeter and yummier flavor and I like the texture better as well.

Sifting - you can, as suggested elsewhere fake it with a bowl and a whisk, but a real sifter is faster, easier, and less messy. You can still get sifters (I reccomend 3 cup size or better) at Amazon and elsewhere.

This is a fairly quick and easy recipe (guesstimate half an hour, on average) that adds a homey and delicious touch to either breakfast or dinner and likely could become considered as a family treat, over time. 

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