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Listed in: VINTAGE - FLEISHMANN'S YEAST / Muffins
Graham Muffins made the Fleischmann-way are unusually tasty and full of flovor. Once served, your family will insist on having them often.
1 cake Fleischmann's Yeast
2 cups milk, scalded and cooled
4 tablespoonfuls molasses or brown sugar
3/4 cup chopped nuts
4 tablespoonfuls lard or butter, melted
1 egg
1-1/2 cups Graham flour
1 cup sifted white flour
1 teaspoonful salt
Dissolve yeast and sugar, or molasses, in lukewarm milk, add lard or butter and egg well-beaten, then the Graham and white flour, gradually, enough to make a batter that drops heavily from the spoon. If necessary add a little more of each, then the salt and nuts, beating all the while. Beat until perfectly smooth, cover and set to rise in warm place, free from draft, until light—about one and one-half hours. Have muffin pans well greased and fill about two-thirds full. Cover and let rise to top of pans—about half an hour, and bake twenty minutes in hot oven.
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