1 c. regular all-purpose flour
3/4 c. whole wheat flour, unsifted
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. baking soda
1/3 c. shortening
1 egg, beaten
1/4 c. melted butter
1 (8 oz.) carton orange-flavored yogurt

Sift all-purpose flour before measuring; combine in a bowl with the whole wheat flour, sugar, salt and soda. With two knives or a pastry blender, cut in shortening until mixture is the size of small peas. Add beaten egg, butter, and yogurt. With about 12 to 15 circular strokes that scrape the bottom of the bowl, stir just to moisten ingredients; batter should look lumpy.

Grease a dozen 2 1/2-inch muffin cups or line them with paper baking-cup liners (if using nonstick muffin cups, greasing is not necessary); spoon batter into cups, filling each 2/3 full. Bake in a 375 degree oven for about 20 minutes or until well browned. Makes about 1 dozen.