Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Rye Muffins II
  Rye Muffins I Rye Gems  
CONTENTS · BIBLIOGRAPHIC RECORD

Rye Muffins II

11/4 cups rye meal
1/4 cup molasses
11/4 cups flour
11/4 cups milk
4 teaspoons baking powder
1 egg
1 teaspoon salt
1 tablespoon melted butter

Mix and bake as Graham Muffins II, adding molasses with milk.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rye Muffins I Rye Gems  
 
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