In the evening, or 6 or 8 hours before using, set the sponge. In the morning save 1/2 cup (120 mL) for the next starter, as usual, and to the remaining sponge add:

1 tsp. salt (5 mL)
1/4 c. nonfat dry milk (60 mL)
1/2 c. melted fat (120 m) L
1 or 2 eggs
1 tsp. baking soda (5 mL)
1 tbsp. water (15 mL)
1 1/2 c. whole wheat flour (360 mL)
1/2 c. sugar (120 mL)
3/4 c. raisins (180 mL)

Sift dry ingredients into a bowl. Make a well in the center. Mix egg and fat thoroughly with the sponge. Add this to the well in the flour. Stir only enough to moisten the flour. Dissolve soda in water. Add this mixture to the batter just before filling the muffin tins. The addition of 3/4 cup (180 mL) raisins, blueberries or cranberries results in a special treat. Fill greased muffin tins 3/4 full. Bake in 375 degree oven for 30 to 35 minutes.

Yields 20 small or 12 large muffins.