Graham muffins recipe

Graham Muffins Recipe

/ sandramervillehart

I bought some Whole Wheat Graham Flour for another recipe and had plenty left to try this 1870s recipe for Graham Muffins from Mrs. R. L. Partridge.

Preheat oven to 425 degrees. Spray cooking spray on a muffin pan or use cupcake liners.

The first ingredient is 1 cup of sour milk. To make this, stir 1 tablespoon of vinegar or lemon juice per cup of milk. (If you don’t have either of these, use 1 teaspoon of cream of tartar.) Set it aside to rest for 5 minutes.

In a separate bowl, mix 1 ½ cups Graham flour, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Stir 1 tablespoon of brown sugar into the sour milk.

Add the Graham flour mixture and stir well. Spoon the batter into the prepared muffin pan.

Bake at 425 degrees for 15 minutes.

These hearty gems reminded me of bran muffins. They are dense and rather plain. I put apple butter on it, which tasted delicious.

I recently made Good Graham Gems. The recipe has a few more ingredients but these muffins taste very similar to them.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

Good Graham Gems Recipe

/ sandramervillehart

The author of 1877 Cookbook Buckeye Cookery and Practical Housekeeping included meal suggestions. A summertime breakfast meal suggestion is: fried fish; milk toast; boiled eggs; fruit; frizzled beef; Graham gems; tea; and chocolate. What a big breakfast!

The cookbook includes recipes for some of these. Today I’m sharing one for Good Graham Gems from cook Mrs. J.H.S.

If you happen to own a gem pan, bake these in it. Otherwise, a muffin pan works fine.

Preheat oven to 425 degrees. Spray cooking spray on a muffin pan or use cupcake liners.

The first ingredient is 1 cup of sour milk. To make this, stir 1 tablespoon of vinegar or lemon juice per cup of milk. Set it aside to rest for 5 minutes.

Beat 1 egg and set aside.

Melt 1 teaspoon of lard (I used shortening) and set aside.

In a separate bowl, mix 1 ½ cups Graham flour, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Stir 1 teaspoon of brown sugar into the sour milk. Add the melted shortening and beaten egg. Stir.

Add the Graham flour mixture and stir well. It should make a stiff enough batter to drop from a spoon into the prepared muffin pan.

Bake at 425 degrees for 15 minutes.

These hearty gems reminded me of bran muffins. They are dense and rather plain. I put apple butter on it, which tasted delicious.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.