Mother’s Graham Gems

I include this recipe for its historical value—it’s from Margaret LeRoux’s collection and is from her mother (Mary Bennett from County Armagh, Ireland), so that makes it the oldest LeRoux family recipe I found.

2 eggs, well beaten

1/2 cup melted butter

1/2 cup sugar

1/2 tsp. salt

1 cup sour milk or buttermilk

1 tsp. baking soda added to the sour milk

1 tsp. baking powder

1/2 cup graham flour added to 1 cup regular flour (You probably have to go to a health food store to get graham flour)

Mix all ingredients; pour into buttered muffin tins. Bake in a preheated 425 oven 15 minutes, until brown.