Modern Graham Muffins
A modernized version of a classic graham muffin recipe, incorporating updated techniques and ingredients for a delicious and easy-to-make treat.
Ingredients
- 1.25 cups Graham flour
- 1 cup All-purpose flour
- 1 cup Buttermilk (Substitute: 1 cup milk + 1 tbsp lemon juice or vinegar)
- 0.33 cup Molasses
- 0.75 teaspoon Baking soda
- 1 teaspoon Salt
- 1 Large egg
- 0.25 cup Melted butter
Instructions
- 1Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2In a large bowl, whisk together the graham flour, all-purpose flour, baking soda, and salt.
- 3In a separate bowl, whisk together the buttermilk, molasses, melted butter, and egg.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 5Fill each muffin cup about 2/3 full. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.