A healthy and pleasing variety
produced by using graham flour. Whole-wheat flour may be
substituted for the graham flour in case it is preferred, but the resulting baked goods'
differ from that of examples where graham flour was used.
1-1/4 cups graham flour
1 cup white flour
3/4 teaspoon soda
1/2 teaspoon salt
1 cup sour milk
1/3 cup molasses
- Slightly grease
nonstick muffin pan (or
place paper muffin cups in muffin tin) and set aside.
- Preheat owen to
moderate (375º F or about 190º C).
- Mix and sift the graham and the
white flour, the soda, and the salt.
the bran that sifts out back into the mixture.
- Add the milk, molasses,
and well-beaten egg to the dry ingredients, and then stir in the melted
- Fill prepared muffin pans
two-thirds full and bake in a
moderate oven for about 20 minutes.
- Cool on wire rack and serve
warm or cold.
Makes 6 large muffins.
NOTE: Sour milk is
used in the recipe here given, but if there is no sour milk in supply,
regular milk and baking powder may be used instead.
|Did You Know?
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. According to the Larousse Gastronomique,
Graham despised processed white flour and believed that bran was the
cure-all for the bad eating habits of his compatriots.
Rather than simply grinding the whole grain wheat kernel (bran, germ,
and endosperm), in graham flour the components are ground separately.
The endosperm is ground finely, initially creating white flour. The
bran and germ are ground coarsely. The two parts are then mixed back
together, creating a coarse-textured flour that bakes and keeps well.
Graham flour is used to make graham crackers and pie crusts, among
Graham flour is not available in all countries. A fully correct
substitute for it would be a mix of white flour, wheat bran, and wheat
germ in the ratio found in whole wheat. Wheat comprises approximately
83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted
all-purpose white flour, wheat bran, and wheat germ having densities of
125, 50, and 80 grams/cup, respectively, one cup of graham flour is
approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly
less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.