Friday, September 18, 2009

Whole Wheat Muffins

These are quite light and moist--kind of surprising, considering they are made with whole wheat flour. The recipe comes from The Tassajara Bread Book. My copy was published in 1970, and I was surprised to find that it is still in print. It has been referred to as "one of the most influential cookbooks ever" (click that link to read the article). I just know that my old copy looks well-used and well-loved.

2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 cup oil
1/4 - 1/2 cup honey or molasses
1 - 1/2 cups milk

Combine the dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until the flour is moistened. Spoon into a greased muffin tin.

Bake at 400° for about 20 minutes. Makes 1 dozen.

2 comments:

Judy said...

I have got to try these. They look so easy to make and sound wonderful. Thanks.

ga.farmwoman said...

The whole wheat muffins sound great.
I am going to check out some of your other recipes. I love to find new recipes to try out.
Have a wonderful weekend.
Pam