Graham Muffins
2 cups graham flour
2 tbsp. sugar
1/2 tsp. salt
3/4 tsp. baking soda
1-1/4 tsp. baking powder
1 egg
1-1/2 cups sour milk or buttermilk
2 tbsp. melted shortening
Sift dry ingredients together and return bran to mixture. Beat egg; add milk, shortening and sifted ingredients. Mix only enough to dampen flour. Fill greased muffin pans 2/3 full and bake in hot oven (400 F) 25 minutes. Makes 12.
Rolled Oat--Soak 2 cups rolled oats in sour milk overnight. Omit graham flour and add remaining ingredients and 1 cup white. Mix and bake as above.
Rye--Use l cup rye and 1 cup white flour instead of graham.
Whole-Wheat--Use 1 cup whole-wheat flour and 1 cup white flour. Add 1/2 cup raisins, if desired.
