If You Can't Take the Wheat, Get Out of the Kitchen!

These really yummy Whole Wheat Muffins are a variation of the recipe I was given. It is entirely shelf stable.

Whole Wheat Muffins:

Makes 12 muffins

Pre-heat oven to 350°

Grease muffin tin

Ingredients List:

Dry Team

2 cups Whole Wheat Flour

1/4 tsp Salt

1 tsp. baking powder

1/3 cup powdered milk

enough powdered egg to make one egg. Follow your manufacturers instructions.

Whisk dry team in a medium bowl until well blended. In a separate bowl, assemble the wet team.

Wet Team

1 cup light brown sugar

1/2 cup vegetable oil

1 tsp. vanilla

1 cup water plus enough for the egg

Mix wet team and add to the dry team, mix until blended with no lumps. Batter may seem "runny". Spoon or pour into greased muffin tin, two-thirds up sides. Bake at 350° for 15 minutes or until a tooth-pick inserted comes out clean.

These are wonderful all on their own, but for variation; just before baking, try sprinkling on chopped walnuts, or craisins, or oats, or even (dare I say it?) mini chocolate chips!