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Half A Dozen
Sweet Wheat Muffins
Measure the muffin mix into a medium
sized bowl. Add the egg and water. Use a
fork or whisk to mix the batter until it is
evenly moistened, but still lumpy. Oil a 6
cup muffin pan. Using about 1/4 cup of
batter for each muffin (I use an ice cream
scoop to measure it), fill the muffin cups
evenly. Bake at 400° for 20 minutes. Makes 6
muffins.
A Dozen Sweet
Wheat Muffins
Measure the muffin mix into a large bowl.
Add the egg and water. Use a whisk to mix
the batter up until it is evenly moistened,
but still lumpy. Oil a 12 cup muffin tin.
Using about 1/4 cup of batter for each
muffin, fill the muffin cups evenly. Bake at
400° for 20 minutes. Makes 12 muffins.
Muffin
Variations
1. Cereal Muffins: Prepare the
batter for a dozen muffins as directed
above. Stir in a cup of cooked, leftover
cereal. Use oatmeal, or grits, or rice, or
farina, or bulgur or whatever you have
handy. Bake as directed. This makes about 18
muffins. Adding rice is my favorite
variation.
2. Cinnamon Raisin Muffins: Prepare
the batter for a dozen muffins as described
above. Add 1/2 cup of raisins and 2
teaspoons cinnamon to the batter. Bake as
directed. Makes a Baker's Dozen or 13. Bake
the extra muffin in a well oiled custard
cup.
3. Blueberry Muffins: Add 1 cup of
fresh or frozen blueberries to the batter
for a dozen muffins. If you like, you can
add 1/4 cup of sugar or honey, to make the
muffins sweeter. Bake as directed; serve
with margarine or cream. Makes 14 or 15
muffins. I bake the extra muffins in well
oiled custard cups.
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