1 c. sifted whole wheat flour
1 c. low-fat milk
2 eggs
2 tsp. vegetable oil
1/2 tsp. salt

Preheat oven to 425°F. Generously coat 6 large or 8 small metal or glass muffin molds with vegetable cooking spray. In a food processor, blender, electric mixer or by hand, combine the ingredients. Mix or stir until the batter is smooth. Place the sprayed muffin molds in the oven to preheat for 2 minutes. Pour the batter into the preheated cups, filling 2/3 full, and return to the oven.

Bake in top third of the oven for 30 to 35 minutes or until puffy and golden brown. Serve immediately.

Makes 6.