Not to be confused with Graham Crackers, this recipe is for Graham Muffins. You might think it would involve crushing Graham Crackers, but in fact there is something called Graham Flour. I learned something new today! Graham flour was named for Reverend Sylvester Graham in the 19th century. He was an advocate for healthy eating and felt that the over processing of ingredients was leading to the ill health of his peers. Sound familiar? He was an avowed vegetarian and abhorred meat and alcohol as the main agents causing health problems for Americans. Apparently at the middle of the century, the American medical community proscribed plenty of meat & port wine and an avoidance of vegetables as the best way to avoid cholera. Wow. As an itinerant preacher who spread the message of eating healthy foods and the traditional family structure (woman at home, man provides), as well as natural foods, vegetarianism, abstinence from alcohol and Christian/Victorian values, he reached and inspired many people. Some of these teachings advocated for keeping grains whole rather than separating and refining them. From this thinking was developed graham flour, which is similar to whole wheat flour, with some variations. His followers came up with recipes for graham crackers, graham bread, and of course, graham muffins. He was an interesting guy, see the links below the recipe for more reading and where to buy the flour.
Graham Muffins (with sour milk)
1 1/2 cups Graham flour
1 cup flour
1-3 cup sugar (I think this is 1/3 cup)
1 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1-3 cups sour milk (1 1/3?)
4 tablespoons fat, melted
Mix ingredients and beat two minutes. Half fill greased muffin pans and bake 15 minutes in moderate oven. These are very tender, flaky muffins.
Reverend Sylvester Graham via wikipedia
Graham flour via wikipedia
Graham cracker & graham flour history via The Spruce Eats
Graham flour substitute via Genius Kitchen
Graham flour for purchase via Bob’s Red Mill