Whole Wheat Puffs


1½ cups whole-wheat flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 large egg
1 tablespoon butter

Makes 6 servings.


  • Mix the flour, sugar, and salt together and add the milk and the egg yolk, which should be well beaten.
  • Melt the butter and stir it into the batter.
  • Beat the egg white stiff, and fold it in carefully.
  • Preheat the oven to 400º F (205º C).
  • Fill the muffin pan level full with the mixture, and bake in a hot oven for about 20 minutes.

Real Cooking

Did You Know?
Puffs made of whole-wheat flour instead of white flour are also an example of a thin batter that is made light by aeration.

If desired, graham flour may be substituted for the whole-wheat flour, but if it is a coarser bread will be the result.

This coarseness, however, does not refer to the texture of the bread, but is due to the quantity of bran in graham flour. Whole-wheat puffs are attractive, and besides they possess the valuable food substances contained in whole-wheat flour, eggs, and milk.