Honey Wheat Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 1/2 cup milk
• 1/2 cup honey
• 1/4 cup cooking oil
• 1/2 teaspoon finely shredded lemon peel

Instructions

1. In a mixing bowl stir together all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center.
2. In another bowl combine beaten egg, milk, honey, cooking oil, and lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Grease muffin cups or line with paper bake cups; fill 2/3 full.
3. Bake in a 400° oven for 18 to 20 minutes or till golden. Remove muffins from pans; serve warm.
4. Microwave directions: Prepare batter as above. Line six custard cups or a microwave-safe muffin pan with paper bake cups. Spoon 2 slightly rounded tablespoons of batter into each cup. For custard cups, arrange in a ring on a plate. Micro-cook, uncovered, on 100% power (high) for 1 3/4 to 2 1/4 minutes or till done given, plating pane or pan a half-turn every minute. Scratch the slightly wet surfaces with a toothpick. The muffins should be cooked underneath.) Repeat, making 6 more muffins. Cook remaining 1 or 2 muffins for 30 to 60 seconds. Serve muffins warm. Makes 13 or 14.
5. Sunflower-Nut Wheat Muffins: Prepare as above, except stir 1/2 cup sunflower nuts into the flour mixture. (If using salted nuts, reduce salt to 1/2 teaspoon.)
6. Fruit Wheat Muffins: Prepare as above, except fold 1/2 cup fresh or frozen blueberries, raisins, snipped pitted whole dates, or chopped apple into the batter. Do not use the microwave directions.
7. Honey-Nut Wheat Muffins: Prepare as above, except fold 1/2 cup chopped walnuts, pecans, peanuts, or toasted almonds into the batter.