For graham muffins, use 1 cupful of fine white flour and 1 cupful of graham flour.
1 1/8 cupfuls of sour milk may be used instead of 1 cupful of sweet milk. If this substitution is made, use 1/2 teaspoonful baking soda and decrease the baking powder to 2 teaspoonfuls.
Molasses may be substituted for sugar.
QUESTIONS
Account for the quantity of baking powder in the muffin recipes. What determines the quantity of baking powder?
Write a recipe for muffins, using sour cream instead of milk. What ingredients may be decreased in quantity if sour cream is used?
If all the cups in the muffin pan are not filled with batter, how should the empty cups be protected while in the oven?
How many muffins will the recipes above make?
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of patent wheat flour, of graham flour, and of "entire" wheat flour. Which contains the most protein and ash? Which probably yields the most protein to the body? Account for the discrepancy (see Value of Coarse Flour).
Tabulate the percentage composition of baker's flour and of a high grade of wheat flour (patent roller process). Which contains the more protein? Which, the more carbohydrates?