Tuesday, March 11, 2008

Frugal Graham Flour Muffins

You aren't going to believe this recipe. Water, sweetener, and flour. That's it.

Now, admittedly, I didn't follow the recipe exactly because I don't have iron gem pans like those found here so I just used regular muffin pans. I'm sure I didn't get the crisp outside that I could have otherwise. And because there is no temperature recommendation in the cookbook I basically made that up. Oh, and there is no time recommendation so I made that up, too.

Do you see where this is heading? The only reason you need this so-called recipe is to free yourself from needing a recipe at all. Forget what you have learned about needing a delicate balance of salt and baking soda and flour and liquid, just try whatever you have on hand. At least, that is the spirit of this cookbook and thrifty, creative cooks of yore.

There is a trade-off, of course. Be warned: these gems are heavy and have a dense crumb. But the graham flour has a nice flavor, and they pair nicely with sweet and savory. Trying spreading them with butter and preserves or crumble over soup.

Hygienic Graham Gems
Adapted from Three Meals a Day: Cooking, Table, Toilet, Health circa 1890. This recipe calls for graham flour which I happen to have because I am singlehandedly trying to keep King Arthur Flour in business. If you don't have graham flour, try substituting just about any whole grain flour. The recipe specifically recommends against using salt.

1 pint tepid water
1 Tbs molasses
Graham flour (whole wheat pastry flour)

Preheat oven to 400. Butter a 12 cup muffin tin. Add enough flour to the water and molasses to make a thick batter. Bake for 15 minutes.

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