Graham Muffins

With optional currants, raisins or dates.

For more on Graham flour, see the post for Graham gems.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Graham Muffins

1/4 cup butter
1/4 cup sugar
1 egg, beaten
3 tsp. baking powder
1/4 tsp. salt
1 cup white flour
1 cup Graham flour
1 cup milk
1/2 cup dates, raisins, or currants (optional)]

Cream 1/4 cup butter; add 1/4 cup sugar and 1 egg well beaten. Sift 3 tsp. baking powder, 1/4 tsp. salt with 1 cup white flour and add 1 cup Graham flour. Combine with first mixture, alternating with 1 cup milk.

Bake in buttered muffin tins 25 minutes.

1/2 cup of dates or raisins finely cut or currants may be added if desired.

Yesterdish suggestion: Bake at 350 deg.

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