Muffin Recipe

Justin came home from work a few days ago and told me I needed to make more breakfast foods because he's tired of taking jelly toast to work every morning. Unfortunately, he leaves the house at 7:30am, so I'd have to be up at least an hour before that to make him special breakfast food every day. I'm far from a morning person, and it seems like the earlier I get up, the longer it takes me to be functional, making it an effort in futility.

Thus, I make muffins. Muffins are easy, healthy, and I can make different flavors working from this one recipe. Sometimes I add poppy seeds and lemon juice (1 tbl. each), mushed up bananas (however many I have left that are brown - you can vary this according to taste), or just cinnamon (1 tsp.).

This recipe makes about 7 muffins. I typically double it since Justin eats 3 or 4 for breakfast.

(Mostly) Whole Wheat Muffins
Ingredients:

• 1 1/2 c. whole wheat flour
• 1/2 c. white flour or oatmeal
• 1/2 c. sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. milk
• 1/3 c. oil or applesauce (sometimes I use half of each, but if I use oatmeal, I always use oil because they fall apart otherwise)
• 1 egg
• other ingredients, like bananas, poppy seeds, lemon, cinnamon, etc.

Combine all your ingredients together - it doesn't really matter in which order. I usually mix up the dry ingredients and then make a well in them to combine the wet ones. (I like using as few dishes as possible!)

Whole wheat anything never rises as high as white flour anything, so you should fill the GREASED muffin tins essentially to the top. Otherwise, you'll never be able to get them out!

Bake in a 350 degree oven for about 12 minutes. My oven is very uneven, so I like to turn them halfway through. At any rate, you should bake them until a knife or toothpick comes out of the center of one clean.

Enjoy! =)