Wheat Muffins

1. Mix wet ingredients:
   • 4 eggs
   • 2 c. milk
   • ½ c. oil
2. Add variations to wet ingredients:
   1. 2 grated apples, 2 tsp. cinnamon
   2. 2 c. frozen, thawed, drained blueberries
3. Mix dry ingredients in another bowl:
   • 6 tbs. brown sugar
   • 2 tbs. baking powder
   • 1 tsp. salt
   • 2 c. wheat flour
   • 2 c. white flour
4. Combine wet and dry ingredients.
5. Fill greased muffin cups.
6. Bake at 400° for 20 min.

Makes 24-30 muffins.

Banana Date Muffins

1. Mix wet ingredients:
   • 2⅔ c. mashed bananas (approx. 6)
   • 4 eggs
   • ½ c. milk
   • ½ c. oil
   • 2 tsp. vanilla
2. Mix dry ingredients in another bowl:
   • ½ c. brown sugar
   • 2 tsp. baking soda
   • 1 tsp. salt
   • 2 c. oat bran
   • 1 c. wheat flour
   • 1 c. white flour
   • 1 c. chopped dates
3. Combine wet and dry ingredients.
4. Fill greased muffin cups.
5. Bake at 400° for 20 min.

Makes 24 muffins.

Basic Quick Bread with Variations

1. Mix wet ingredients:
   • 1½ c. milk
   • 6 tbs. oil
   • 2 eggs
2. Mix dry ingredients in another bowl:
   • 1 c. wheat flour
   • 2½ c. white flour
   • ½ c. rolled oats
   • 1 c. brown sugar
   • ½ c. sugar
   • ½ tsp. salt
   • 4 tsp. baking powder
   • ¼ tsp. cinnamon
3. Combine wet and dry ingredients.
4. Add variations.
5. Fill greased pans: 2 loaf pans or 18 large muffins.
6. Bake at 400°: muffins for 15 min., loaf pans for 25 to 30 min.

Variations

Banana

Decrease milk to 1 c. Add 1 c. well-mashed banana and ¼ c. chopped nuts.

Zucchini

Add 3 c. shredded zucchini, ½ c. raisins, and ¼ c. chopped nuts.

Peach

Add 3 c. peeled and finely chopped peaches. (If using canned peaches, increase baking time to 45 min.)

Carrot

Add 3 c. shredded carrot, ⅔ c. raisins, and ¼ c. chopped nuts.

Pumpkin

Decrease milk to 1 c. Add 1½ c. canned pumpkin, ¼ tsp. nutmeg, and ¼ c. chopped nuts.

Apple

Add 3 c. peeled, shredded apple, ¼ c. chopped nuts, and 2 dashes ground ginger.

Blueberry

Add 2 c. fresh or frozen (thawed, drained) blueberries.