Graham Muffins

1 cake yeast
2 cups milk, scaled and cooled
4 tablespoonfuls molasses or brown sugar
3/4 cup chopped nuts
4 tablespoonfuls lard or butter, melted
1 egg
1 1/2 cups Graham flour
1 cup sifted white flour
1 teaspoonful salt

Graham Muffins made this way are unusually tasty and full of flavor.  Once served, your family will insist on having them often.

Dissolve yeast and sugar, or molasses in lukewarm milk, add lard or butter and egg well-beaten, then the Graham and white flour, gradually, enough to make a batter that drops heavily from the spoon.  If necessary add a little more of each, then the salt and nuts, beating all the while.  Beat until perfectly smooth, cover and set to rise in warm place until light — about one and one-half hours.  Have muffin pans well greased and fill about two-thirds full.  Cover and let rise to top of pans — about half an hour, and bake twenty minutes in hot oven.

Any time is muffin-time.