Name: Whole-Wheat Muffins (2)
Yield: 18 two-inch muffins
Cuisine: null
Ingredients: 1 cup whole wheat flour; 1 cup sifted white flour; 3 teaspoon baking powder; 3/4 teasooon salt; 0 - 2 tablespoon sugar; 1 egg, beaten; 1 cup water, or milk if available; 2 - 3 tablespoon fat, melted

Whole-Wheat Muffins (2)

Yield: 18 two-inch muffins

Ingredients

1 cup whole wheat flour
1 cup sifted white flour
3 teaspoon baking powder
3/4 teasooon salt
0 - 2 tablespoon sugar
1 egg, beaten
1 cup water, or milk if available
2 - 3 tablespoon fat, melted

Directions

Mix the dry ingredients together.
Combine the beaten egg, liquid, and melted fat.
Add to the dry ingredients all at once; stir just enough to moisten and give the mixture a rough appearance.
Fill greased muffin pans two-thirds full.
Bake in a hot oven for about 20 minutes.

Other Information

Author: Organization.United States Bureau of Home Nutrition and Home Economics

Source: Whole-wheat (Graham) Flour Recipes (1940-01-01)

Category: Bread

Measure: avoirdupois

Ingredient: whole wheat flour, white flour, baking powder, salt, sugar, egg, water, fat

Equipment: measuring spoons, measuring cups, bowl, muffin pan, oven