Old-fashioned Graham Nut Muffins

Maybe it’s just me, but I’m soooo tired of the sugary muffins typically sold at coffee shops, so I was pleased to recently find a hundred-year-old recipe for Graham Nut Muffins. The recipe called for just a little sugar (and a little molasses). The nuts embedded in the muffin add flavor and texture. This hearty muffin has a nice texture, is tasty, and is a healthy alternative to sweeter muffins.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

And, here’s the recipe updated for modern cooks:

Graham Nut Muffins

  • Servings: approximately 16 muffins
  • Difficulty: easy
  • Print

1 cup graham flour

1 cup all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

4 teaspoons baking powder

1 egg, beaten

1 cup milk

2 tablespoons molasses

2 tablespoons butter, melted

1/2 cup nuts, chopped (I used walnuts).

Preheat oven to 400° F. Grease muffin pans (or use paper liners). In a mixing bowl combine graham flour, all-purpose flour, sugar, salt and baking powder. Add egg, milk, molasses and butter; then stir just enough to combine. Gently stir in the nuts. Spoon batter into muffin  cups; fill each cup about 3/4ths full. Place in oven. Bake approximately 25 minutes or until lightly browned and the muffins spring back when lightly touched.

27 thoughts on “Old-fashioned Graham Nut Muffins

    1. I found it at the supermarket – though it was not at the first one where I looked, and I had to go to a larger store. It definitely is a specialty flour that only some stores carry. I found it in a display of Bob’s Red Mill flours – though I’m sure that there are other brands.

  1. These sound SO good. I once had a wonderful recipe for a quick bread with graham flour, which isn’t easy to find. I’m not sure I still have it, but the flavor was grand.

    1. It’s a lovely recipe if you like muffins that aren’t very sweet. I had to look for the flour at a couple stores before I found it. I see numerous graham flour recipes in hundred-year-old cookbooks. It apparently was a more popular type of flour back then than what it is now. I’m not sure why, because I’ve liked everything that I’ve ever made using graham flour.

    1. I agree- so many commercially prepared foods today seem overly sweet. Apparently sweet sells – though it seems a little sad that people are so addicted to sugar and other sweets.

    1. I used a lighter molasses. The molasses flavor in the muffins was very mild. If you like a stronger molasses flavor, I think that dark would also work in this recipe.

  2. I adore muffins, and agree that the sugar industry hijacked one of my favorite ways to start the day. I’ve long been making my own, and this is a nice change in my repertoire. Since I am (mostly) vegan, I’d substitute coconut oil for butter and make a flax egg. Thanks for mentioning Bob’s, as I was wondering too about graham flour. We have a discount store that always has Bob’s products, probably approaching the end of their shelf-life as stamped, but I pay no mind 🙂 It goes fast, anyways.

    1. Sometimes I wonder why coffee shops often seem to have only sugary foods. Everyone talks so much about healthy eating, yet obviously sugary foods are what sells best.

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