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.