1 1/2 c. unsifted white all-purpose flour
1 c. reg. wheat flour
1/4 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. milk
1/2 c. molasses or honey
1/4 c. cooking oil
1 egg slightly beaten

Measure dry ingredients into a bowl, stir well to blend. Add milk, molasses or honey, oil and egg, to dry ingredients, stir until just moist. Fill paper lined or greased muffin pans 2/3 full. Bake at 400 for 15 to 18 minutes. Serve with warm butter. Yield: 1 dozen muffins.

NOTE: If you use Robin Hood Self-Rising Flour, omit salt and baking powder and decrease baking soda to 1/4 teaspoon. You can also use any of the three other flavors of wheat germ and any other dark flavor.