Breakfast
Graham Muffins II
Start the day with Farmer’s original Graham Muffins II method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup Graham or entire wheat flour
- 1 cup flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon melted butter
- 4 teaspoons baking powder
Historical transcription
Source method
- 1
Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.