3/4 c. all purpose flour
4 tsp. baking powder
1 tsp. salt
1 c. whole wheat flour
1/4 c. sugar
3 tbsp. corn oil butter
1 c. reconstituted nonfat dry milk
1/4 c. Egg Beaters

Sift dry ingredients together into bowl. Cut in butter until crumbly. Mix dry milk and Egg Beaters in separate bowl. Add to dry ingredients; stir until just mixed. Drop by spoonfuls into muffin cups. Bake at 425 degrees for 12 to 15 minutes or until muffins test done. Yield: 12 muffins.