Monday, June 18, 2012

Recipes: Graham Muffins

From Wikipedia: "Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients and bleaching with alum and chlorine involved in making white flour and white bread, and believed that using all of the grain (without adding chemicals) in the milling of flour and baking of bread, was a remedy for the poor health of his fellow Americans during changes in diet brought on by the Industrial Revolution."

 

Graham Muffins - Makes 18

1 cup sifted flour
1/2 cup sugar
1 cup graham flour
1 tsp. salt
1 egg, well beaten
3 tsp. baking powder
1/2 c. nutmeals
1 cup milk
4 tbsp. melted butter

Sift flour once, meausre add baking powder, sugar & salt. Sift again. Add graham flour, nuts and mix. Combine egg, milk and shortening - Add flour mixture, beating only enough dough to dampen all flour. Bake in greased muffin tins in hot oven 425F for 25 minutes.

Note: Plain whole wheat flour can also be used as a substitute, but the texture of the resulting baked goods will be different.

4 comments:

  1. The way my grandma obsessively used and reused everything, I'm just waiting to find the recipe that calls for the unused nutshells.

    ReplyDelete
  2. Welcome to GeneaBlogger, Wisconsin neighbor. It's nice to see a Wisconsin history blog added to the ranks. This is such an interesting little piece of history. The Reverend Graham was a wise man who saw what the future might hold as foods became "processed." Graham flour is still available for purchase?

    ReplyDelete
  3. Thanks Kathy! Yep - graham flour still exists: http://www.bobsredmill.com/graham-flour.html

    ReplyDelete