Thursday, October 2, 2008 ;
12:51 PM
Years ago I found a little book in Kenya called "The Creative Homemaker". I didn't have TV at the time, so read anything I could get my hands on. This paperback by Mary LaGrand Bouma had a few of her family recipes at the back. The "Graham Gems" recipe for quick muffins became a Marshall favorite. She says "If you preheat your oven immediately, you can be serving these a half hour after getting the recipe out." That's true; the other great thing is you can add absolutely anything to them for variety. I have added different kinds of nuts, pared apples, apricots, pineapple bits, coconut, chocolate chips, bananas, poppy seeds and lemon flavoring...the sky is the limit!
Marg's Marvelous Muffins (a.k.a. Graham Gems)
2/3 c brown sugar
1 stick margarine (1/2 cup) (or butter)
1 egg
1 c sour milk (put 1 t. lemon juice in your milk to sour it)
1 small teaspoon baking soda
2 cups stone ground whole wheat (graham) flour
Grease or spray with Pam a 12-cup muffin tin. Blend sugar and margarine; stir in egg. Add other ingredients. Fill muffin cups 2/3 full. Bake at 375 - 400 for 15 minutes. Makes 12. Before spooning into muffin cups you can add 1 cup of any of the following: raisins, chopped nuts, chopped dates, chopped dried apricots, diced apple pieces, etc. Mostly I make them plain and eat them with butter and cheddar cheese for breakfast. (Mary L. Bouma's words)
This was copywritten in 1973, long before whole wheat anything came into vogue. Regular flour works too, but the whole wheat makes them healthier and chewier. I use 375 degrees instead of 400, and it took about 17-18 minutes last night. The toothpick should come out clean, and the muffin be pulling away from the pan. I lift and tip each muffin side-ways in the pan to let the steam come off the bottom (with my toothpick), then get them out and onto my rack to cool. Hypie says I make the best muffins in the world. It may not be true, but it keeps me baking! :)
Labels: Recipe
♫♫♪♫♪ from Marg
Marg Marshall, 12:51 PM
Sour Milk? Does that mean I have to wait till it expires?
, at
02 October, 2008 ------------------------------------------------------------------
Recipes should never call for sour milk. Or rotten eggs, or rancid meat....that's just creatives chefs using up leftovers, right??
, at
02 October, 2008 ------------------------------------------------------------------
Do not wait until the milk expires! Use sweet milk (fresh). Add about 1 Tbsp. lemon juice OR vinegar to the bottom of the measuring cup and fill it up with milk to the desired level. Alternately, you can use fresh buttermilk with the same effect and no need to add the lemon juice :)
, at
10 October, 2008 ------------------------------------------------------------------
