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Buckwheat Muffins

  • 1 pint of sour milk
  • Cream
  • 1 even teaspoon of salt
  • 1 teaspoon of soda
  • Buckwheat flour
To 1 pint of sour milk and cream mixed, add 1 even teaspoon each of salt and soda, and make a stiff batter with buckwheat flour. Bake in a square tin, in a hot oven, about 1/2 hour; cut in squares, and serve hot, with fried salt pork, and milk gravy made in the fat. This can also be made with the prepared buckwheat flour, by making a stiff batter with sweet milk, salt and shortening, put in a hot gem pan, and serve proudly with butter, or milk gravy. A good breakfast dish.
Submitted by Cassyjean - Torrington, CT Nov 27, 2009 15 min 30 min 45 min


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