1/2 tsp. honey
1/2 c. warm water
1 tbsp. baking yeast
1/2 c. hot water
2 tbsp. honey
1/4 c. imitation eggs
2 tbsp. safflower oil
2 1/4 c. whole wheat flour

Dissolve 1/2 teaspoon honey in 1/2 cup warm water. Add baking yeast and allow yeast to dissolve about 10 minutes. In another bowl combine hot water, remaining honey, imitation eggs and oil. Stir in yeast mixture. Add the flour and stir. Cover and let rise until double, about 20 minutes. Grease well 12 large muffin cups. Stir down the batter and spoon into muffin cups, filling each 1/2 full. Let rise uncovered until batter reaches top of cups, about 20 minutes. Heat oven to 400 degrees. Bake 15 minutes or until golden brown. Makes 12.