Whole Wheat Muffins
|Whole wheat flour||3⁄4 Cup (12 tbs), unsifted|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
Preheat oven to 425° F.
Place whole wheat flour in a large mixing bowl, then sift all-purpose flour with sugar, baking powder, and salt directly into bowl; toss well to mix.
Beat egg with milk, oil, and molasses until foamy.
Make a well in the center of the dry ingredients, pour in liquid all at once and stir lightly and quickly just to mix; batter should be quite lumpy.
Spoon into greased muffin pans, three-fourths filling each cup.
Bake 20-22 minutes until lightly browned.
Serve hot with plenty of butter.