The Bread Basket

 

Wheat Muffins

These are my favorite go-to-wheat-muffins. Makes 12.

1 c. whole wheat flour
1 c. unbleached flour
3 T. dry milk powder
1/4 to 1/3 c. dark brown sugar (we personally use only 3 T.)
3 tsp. baking powder
1/2 tsp. sea salt
1 c. + 2 to 3 T. water
1/3 c. oil
1 large egg 

Line muffin tin with paper cups. Heat oven to 400°.
Mix whole wheat flour, unbleached flour, dry milk, brown sugar, baking powder, and salt.  In a small bowl, whisk together: water, oil, egg; add to dry ingredients.  Stir all, just until moistened. Using an ice cream scoop: place batter into each paper-lined tin. Let sit for about 5 minutes, undisturbed. Put into pre-heated oven, bake 15 to 20 minutes, until center top bounces back.