Quick & Simple Whole Grain Muffin and Hot Bread Recipes from Scratch


From Dave Smith
Adapted from Whole Grain Cookery (o/p 1951)
by Stella Standard

June 16, 2009 Ukiah, Mendocino County, North California

Whole Wheat Muffins

1¼ cups organic whole wheat pastry flour
1 teaspoon soda
2 tablespoons brown sugar
1 teaspoon salt
½ cup raisins
1¼ cups organic buttermilk or kefir
1 egg, beaten
2 tablespoons organic butter, melted

Mix the dry ingredients and stir the raisins through them. Combine with the mixed liquids, stirring as little as possible. Pour into greased muffin tins and bake in a hot oven about 20 minutes.
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Blueberry Whole Wheat Muffins

2 cups organic whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
2 tablespoons syrup
1 tablespoon molasses
1 organic egg, beaten
1 cup sour cream
¼ cup tepid water
wild or organic blueberries, washed and drained

Mix the dry ingredients. Beat the egg and add the sour cream, syrup, molasses and a little of the water. Combine with the dry ingredients and if the batter seems too thick, add a little more water. Stir as little as possible. Put half enough batter in each greased muffin tin, add a tablespoon of blueberries and then cover with the rest of the batter.

Bake in a hot oven about 20 to 25 minutes. 375°F. for 15 minutes and then reduce the heat to 325°F.
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Buckwheat Muffins

1 cup organic buckwheat flour
½ cup corn meal
2½ teaspoons baking powder
¾ teaspoon salt
1 tablespoon brown sugar
2 organic eggs, beaten
1¼ cups organic milk
4 tablespoons melted shortening

Follow the rule of mixing muffins in the whole wheat recipes. Combine the mixed dry and liquid ingredients, stirring as little as possible. Bake in a moderately hot oven about 20 minutes.
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Buttermilk Buckwheat Muffins

1 cup organic buckwheat flour
½ cup corn meal
2½ teaspoons baking powder
¾ teaspoon salt
1 tablespoon brown sugar
2 organic eggs, beaten
1¼ cups milk
4 tablespoons melted shortening

Follow the rule of mixing muffins in the whole wheat recipes. Combine the mixed dry and liquid ingredients, stirring as little as possible. bake in a moderately hot oven about 20 minutes.
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Almond Flour and Whole Wheat Muffins

2 tablespoons organic butter, melted
1 large organic egg, beaten
½ cup milk
1¼ cups organic whole wheat pastry flour
½ almond flour (malted)
¾ teaspoon salt
2 teaspoons baking powder

Mix the butter, egg, and milk together. Combine the whole wheat flour with the almond flour that has been sifted with the salt and baking powder. Mix the liquid with the flours, stirring as little as possible. Bake 15 minutes in a 350°F. oven. Makes 7 muffins.
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Rice Grits Muffins

1 cup leftover grits porridge [such as polenta]
¼ cup organic buttermilk
2 organic egg yolks, beaten
1 tablespoon oil or melted butter
2 tablespoons honey or brown sugar
1/3 cup organic rice flour
1/3 cup organic whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 organic egg whites, beaten

Mash the porridge in the buttermilk until smooth, then add the beaten yolks, oil or butter, and sweetening. Mix all the dry ingredients together and combine with the liquids, stirring as little as possible. Fold in the egg whites and bake in a greased, floured 9-muffin tin 20 minutes at 375°F. All porridge breads are rather moist.
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Wheat Grits Muffins or Hot Bread

1 cup organic wheat grits porridge
¼ cup organic buttermilk or kefir
2 organic egg yolks, beaten
2 tablespoons honey
2 tablespoons melted butter
2/3 cup organic whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon allspice
2 organic egg whites, beaten

Mash the porridge with the buttermilk until smooth, then add the beaten yolks, honey, and butter. Mix well the dry ingredients and combine with the liquids, stirring as little as possible, then fold in the whites. Bake in a greased, floured 9-muffin tin or an 8 x 11-inch pan 20 to 25 minutes at 350° – 375°F.
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Corn Meal and Whole Wheat Hot Bread

¾ cup organic corn meal
¾ cup organic whole wheat flour
1 teaspoon soda
1 teaspoon salt
3 tablespoons brown sugar
1 organic egg, beaten
1 cup sour cream
2 tablespoon lard or butter, melted
½ cup organic milk

Mix the dry ingredients and combine them with the mixed liquids. Pour into an 8 x 11-inch greased pan and bake in a hot oven about 15 to 20 minutes.
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Whole Wheat Dumplings

¾ cup organic whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
1 organic egg, beaten
2 teaspoons melted lard or butter
organic milk

Mix the dry ingredients. Beat the egg, add the lard and ¼ cup of milk. Combine the two mixtures and add milk to make a thick dough but one which can be dropped from a spoon on to boiling stew. Cover tight and cook 12 minutes. Serves 4.
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Ethel’s Batter Bread

6 tablespoons organic oatmeal flour
6 tablespoons organic whole wheat flour
6 tablespoons organic corn meal
3 cups organic milk
1 teaspoon salt
4 teaspoons baking powder
2 organic eggs, beaten
2 teaspoons sugar

Mix all together and pour into a greased pan and bake 30 minutes in a moderate oven. It may also be baked in an iron skillet. It is rather custardy. Serve hot. This delicious bread can be made with various combinations of whole grains, for instance, rye flour instead of either the oatmeal or whole wheat.
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Whole Wheat and Baking Powder Biscuits

2 cups sifted organic whole wheat flour
4 teaspoons baking powder
1½ teaspoons salt
6 tablespoons lard
2/3 cup milk (about)

Sift the dry ingredients, discarding the coarse husks back into the flour sack for bread. Cut in the lard with a pastry cutter, and then mix in just enough milk so the biscuits are soft but not wet. Mix as little as possible. Drop from the spoon on a greased, floured baking sheet and let stand 3 minutes. Bake in a 375°F. oven about 10 minutes. Do not overbake them. Serve hot with butter. This recipe makes about 12 or 16, depending on the size.
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