I’m a fan of muffins, so when I saw a recipe for Honey Muffins in a hundred-year-old cookbook I decided to give it a try. In addition to honey, the recipe called for graham flour. Graham flour is a coarsely ground whole wheat flour that contains the endosperm, the bran, and the wheat germ. It is traditionally considered a health food.
The Honey Muffins were not very sweet, but tasted good in a “healthy way.” They are a fairly dense muffin. They were lovely when served with jelly or jam.
Here’s the original recipe:
Graham flour is sometimes difficult to find. Whole wheat flour, preferably coarsely ground whole wheat flour, can be substituted for the graham flour.
Here’s the recipe updated for modern cooks:
Honey Muffins
4 cups graham flour (whole wheat flour – preferably coarsely ground – can be substituted for the graham flour)
3 teaspoons baking powder
4 tablespoons honey
1 egg, beaten
1 teaspoon salt
2 cups milk
Preheat oven to 400° F. Sift the baking powder and graham flour into a mixing bowl.
Put the honey, egg, salt, and milk in a separate bowl; stir to combine. Then add to the flour mixture and stir to combine.
Grease muffin pans (or use paper liners). Spoon batter into muffin cups; fill each cup about 3/4ths full. Place in oven. Bake 20-30 minutes or until lightly browned and the muffins spring back when lightly touched.
I love muffins and these look delicious. I wish I had one right now!
As long as you aren’t expecting something very sweet, you’d enjoy these muffins.
I would think they were sweet because of their name. They do look good.
The recipe apparently doesn’t call for enough honey for the muffins to be very sweet.
Sounds delicious! I found some graham flour the other day, so I might just give this a try.
Awesome that you found graham flour. Similarly to you, I recently was able to find some – and then decided to make a recipe that called for graham flour.
You can always add a bit of wheat germ to your flour to give it more … goodness 🙂
cheers
sherry
Good suggestion.