GRAHAM MUFFINS

The combination of white and graham flour creates a balanced texture—white flour provides structure through gluten development, while graham flour (whole wheat) adds nutty flavor and a tender crumb by interrupting gluten strands with bran particles. The butter-lard blend offers the best of both worlds: butter contributes flavor while lard creates exceptional tenderness due to its larger fat crystals. Baking powder provides chemical leavening, creating carbon dioxide bubbles that expand in the oven's heat, giving these historic muffins their characteristic rise.