Fannie Merritt Farmer

Rye Muffins II

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1¼ cups rye meal.
  • 1¼ cups flour.
  • 4 teaspoons

Method

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