1 c. whole wheat flour
1 c. sifted all-purpose flour
2 1/2 tsp. baking powder
3 tbsp. sugar
1 egg or egg substitute (or 2 egg whites)
1 c. skim milk
1/2 c. oil
1/4 tsp. salt

Grease the muffin tins lightly with oil. Sift the two kinds of flour together with the salt, baking powder and sugar. Add the egg, milk and oil. Stir quickly only until barely blended. Do not beat. Fill each muffin in 2/3 full. Bake at 425 degrees for 20 to 25 minutes.