2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 c. oil
1/4 - 1/2 c. honey or molasses
1 1/2 c. milk

Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400 for about 20 minutes. This recipe is suitable for a number of variations, depending on taste.

CORN MUFFINS:

Substitute 1 to 1 1/2 cups cornmeal for equivalent amount of whole wheat flour. May add a little chili powder, oregano or marjoram.

BRAN MUFFINS:

Substitute 1 cup bran for whole wheat flour. Use 1/4 cup molasses and add 1/2 cup raisins.

BUTTERMILK MUFFINS:

Use buttermilk in place of milk. Use 1 teaspoon baking powder and 3/4 teaspoon baking soda.

FESTIVAL SPICE MUFFINS:

Add 1/2 teaspoon cinnamon, 1/2 teaspoon mace, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/4 teaspoon ginger.

FRUIT JUICE MUFFINS:

Use fruit juice in place of milk. May omit other sweetening. May add dry milk to fruit juice. (May add food coloring.)

MARMALADE OR JAM MUFFINS:

Use 1/2 cup marmalade in place of other sweetening.

DRIED FRUIT MUFFINS:

Add 1/2 cup raisins or 1/2 cup chopped dates or 1/2 cup dried apricots.

"ORIENTAL" SPICE MUFFINS:

Add 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.

NUT OR SEED MUFFINS:

Add 1/2 cup of any of the following--chopped walnuts, chopped almonds, sunflower seeds (roasted or unroasted), roasted sesame seeds.

CONFUSION MUFFINS:

Watch out! (One dozen large corny branny granny festive inscrutable oriental fruity succulent muffins.) Combine any or all of the variations.