Thursday Thinking Ahead--Whole Wheat Muffins

I knew when I was off this weekend that I would be working nine days in a row before another day off. So I wanted to make sure I had an easy breakfast to grab on my way out the door. These whole wheat muffins keep well in the fridge and go easily into a ziploc to throw in my purse in the morning.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 2 TB plus 2Tsp baking powder
• 1Tsp salt
• 2 eggs
• 2 cups milk
• 1/2 cups vegetable oil

Directions:

• Preheat the oven to 400F.
• Grease the cups of two twelve cup muffin-pans with a pastry brush
• In a large bowl mix flour, sugar, baking powder and salt.
• In a small bowl beat egg slightly, then stir in milk and salad oil.
• Add egg mixture all at once to the flour mixture and stir together until flour is moistened, batter should be lumpy, don't overmix.
• Spoon batter into muffin pan cups.
• Bake 20 to 25 minutes.
• Makes 18-24, depending on how full you fill the muffin cups.