This is an old favorite from "The Tassajara Bread Book" by Edward
Espe Brown, ISBN 978-1-59030-704-5. The book has numerous variations
on this recipe, all good.
You must use a reflective muffin pan or a silicone pan on a
reflective baking sheet for these. If you use a dark pan, the muffins
will be tough. I used a 12-muffin silicone pan on a 9"x13" shiny pan,
which is just big enough to support the muffin pan.
I used a coarse-ground flour: Hodgson Mill Whole Wheat Graham Flour.
Jeff
* Exported from MasterCook *
Muffins, Whole Wheat (Tassajara Bread Book)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil
1/4 cup honey -- up to 1/2 cup
1 egg -- beaten
1 1/2 cups milk
Combine dry ingredients. Combine wet ingredients. Fold quickly
together, just until flour is moistened. Spoon into greased muffin
tin. Bake at 400F for about 20 minutes.
Yield:
"12 each"
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Per Serving (excluding unknown items): 155 Calories; 6g Fat (35.2%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
22mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.