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Preheat oven to 325 degrees.

Combine all dry ingredients and cut in coconut oil. Stir in remaining ingredients just until well blended. Spoon into muffin tins and sprinkle with cinnamon sugar if desired.

Bake in preheated oven for 30 minutes until golden brown.

Recipe submitted by Robert, Loxley, AL

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What is grahm flour? Where do you get it. What would be a good substitute? This recipie sounds great
# Posted By Ayla | 10/8/09 1:26 PM
Graham flour is a type of wheat flour containing all the wheat grain. It can be found in many grocery stores but if you can't find it, regular whole wheat flour would work, but the results won't be the same.

The best substitute for approx. 1 cup of graham flour would be 2/3 cups of all-purpose flour, scant 1/3 cup wheat bran and 1 1/2 teaspoon of wheat germ.
# Posted By Sarah | 10/9/09 11:43 PM
I think that the closest to graham flour would be soft whole wheat flour. Soft wheat has a lower protein content than hard wheat. Hard wheat is used for breads with yeast and needs a higher protein content, and soft wheat is used for things without yeast--like pastries, cookies, biscuits, etc. Both whole wheat flours have the whole grain. So for graham flour, I would use soft whole wheat flour. It might also be called whole wheat pastry flour in the grocery store. Soft will definitely produce better results for your biscuits, pastries, cookies, etc. than hard wheat will. In a pinch, you can use hard wheat where you would use soft wheat, but the results will not be as good. But using soft in place of hard really will not work at all. I hope this helps.
# Posted By Susie | 11/28/11 12:56 PM
I'm wondering what is the purpose of the sugar in this recipe? Does it have another purpose other than sweetening?
# Posted By Jennifer | 12/17/11 12:22 PM
Can you grind graham crackers into a flour & use that instead of the graham flour?
# Posted By shannon | 5/16/13 12:14 PM

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