Recipe: Deedy's Gram's Graham Muffins

DEEDY'S GRAM'S GRAHAM MUFFINS
Source: the Dairy Hollow House Soup and Bread Cookbook by Crescent Dragonwagon

Graham flour is an old-fashioned name for whole-wheat.

Pam cooking spray
2 1/4 cups whole-wheat flour
3 cups unbleached all-purpose flour
1 Tablspoon baking soda
1 1/2 teaspoons salt
3 cups buttermilk, preferably Bulgarian style, or sour milk
3/4 cup molasses
3/4 cup (packed)light brown sugar

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with papers liners. Spray two small loaf pans with Pan.

Into a large mixing bowl, sift the flours, baking soda and salt. In a second bowl, whisk together the buttermilk, molasses and sugar. Add the wet ingredients to the dry and combine with as few strokes as possible.

Spoon the batter into the prepared muffin cups and loaf pans, filling each one two-thirds full.

Bake until the muffins have risen and are fragrant and firm, 20-25 minutes for the muffins, 35 to 40 minutes for the small loaves.

Makes 12 muffins and 2 small loaves.