While I was preparing these muffins, I was doubtful. The batter was so dark (whole wheat flour+molasses) that I was wondering if they would turn out good ...The answer to my anguish came from my daughter Adele: she ate 2 muffins right from the oven and asked for a 3rd.
Whole Wheat Muffins, from the Tassajara Bread Book, p.105
- makes 12 large muffins -
2 cups whole wheat flour
2 ts baking powder
1/2 ts salt
1 egg, beaten
1/4 cup oil or melted butter
1/4 to 1/2 cup honey or molasses (I've used 1/4 cup molasses + 2 tbs honey)
1 1/2 cups milk
1. Preheat the oven to 400F
2. Combine the dry ingredients.
3. In a separate bowl combine the wet ingredients.
4. Fold the wet and dry ingredients together with as few strokes as possible, just until the flour is moistened, leaving a few lumps.
5. Spoon into greased muffins tins (or paper cups) and bake for about 15 to 18 minutes.
NB: I've sprinkled some turbinado sugar on top of the muffins' batter before putting them in the oven for more crunchiness.