Light and Lower-Carb: Graham Flour Muffins (Raisins Optional)
|Graham Flour Muffins|
My paternal grandmother, Laura LaBrie Diamond, was the antithesis of Grandma Annie.
While Annie wore plaid or checked house dresses at home, Laura sported capri pants and sleeveless blouses. Annie wore sensible brogans around the house; Laura slipped her feet into ballet flats. Annie wore pearls and navy blue with a demure cloth coat, while Laura wore diamonds and furs. Annie read women's magazines that focused on housekeeping while Laura subscribed to movie mags.
They were a fascinating contrast. I adored them both.
Both women were children of French Canadian immigrants, and both loved to bake. We remember Annie for her Lady Baltimore cakes and Laura for her raisin-graham bread.
I thought of Laura today while I made Graham Flour Muffins.
- 1 cup graham flour
- 3/4 cup almond meal
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 beaten egg
- 3/4 cup half and half
- 1/3 cup cooking oil (( used Smart Balance)
- 1 teaspoon vanilla extract
- 1/3 cup raisins
Preheat oven to 350.
Blend together dry ingredients in a large mixing bowl. Set aside.
Whisk egg with half-and-half, oil, and vanilla extract in a smaller bowl. Set this aside.
Create a well in the middle of the dry ingredient bow; pour in the liquid ingredients. Stir to moisten and add raisins, if you like.
Use paper muffin/cupcake liners in standard-size muffin tin (I didn't use papers and used a larger-size tin, and trust me, you will want to use paper liners). Bake for 35-40 minutes until muffins are brown on top and firm in the middle. Ovens differ slightly; check progress after about 20 minutes.
Makes one dozen muffins.
I made six muffins without raisins and six with raisins. I liked them better with raisins, but of course that ups the carb content.
I definitely need to do more tinkering with nut meals in place of flours, but this was a decent first try.