Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Graham Muffins II
  Graham Muffins I Rye Muffins I  
CONTENTS · BIBLIOGRAPHIC RECORD

Graham Muffins II

1 cup Graham or entire wheat flour
1 teaspoon salt

1 cup milk
3/4 cup flour
1 egg
1/4 cup sugar
3 tablespoons melted butter
5 teaspoons baking powder.

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Graham Muffins I Rye Muffins I  
 
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