Sunday, August 30, 2009

Graham Muffins from Burrill Family after 1919

2 cups graham flour
1/2 cup flour
1/2 cup sugar
1 egg beaten
2 1/2 cups sour milk(buttermilk)
1 teaspoon soda

No method

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. The bran and wheat germ should be ground, but coarsely.

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