Whole Wheat Muffins with Variations

2 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 egg, beaten
1/4 c. oil
1/4 to 1/2 c. honey or molasses
1-1/2 c. milk

Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400 degrees for about 20 minutes.

Festival Spice variation: Add 1/2 t. cinnamon, 1/2 t. mace, 1/4 t. nutmeg, 1/4 t. allspice, 1/4 t. ginger to dry ingredients.

Marmalade variation: Use 1/2 c. marmalade in place of other sweetening.

Dried Fruit variation: Add 1/2 c. raisins, chopped dates, or chopped apricot to wet ingredients.

"Oriental" Spice variation: Add 1/2 t. cinnamon, 1/2 t. cardamon, 1/4 t. cloves, 1/4 t. nutneg, and 1/4 t. ginger to dry ingredients.

Nut or Seed variation: Add 1/2 c. of chopped walnuts, chopped almonds, sunflower seeds, or roasted sesame seeds to wet ingredients.

Makes 12.

Adapted from The Tassajara Bread Book, p. 108 et seq.