Whole Wheat Muffins
Yield
1 dozenPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
wheat |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk
sour |
|
| ½ | cup |
raisins, seedless
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
wheat |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
milk
sour |
|
| 118 | ml |
raisins, seedless
chopped, optional |
|
Directions
Preheat oven to 425 degrees F.
Mix all dry ingredients thoroughly (do not sift).
Add shortening, egg, and sour milk.
Beat only until smooth.
Fill well-oiled muffin tins ⅔ full.
Bake about 25 minutes.
If sour cream is used, omit ½ shortening.
