"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wheat Muffins Recipe

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This recipe for Wheat Muffins, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

DeAnn Hebert - East High - DMPS
Added: Thursday, April 30, 2009


1 1/2 cups shredded wheat (crushed)
1 cup buttermilk
1/3 cup canola oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or crasins

1.Preheat oven to 375 . Grease muffin cups or line with papers.
2. Mix together shredded wheat & buttermilk. Let stand 10 min.
3. Beat together oil, egg, brown sugar & vanilla. Add to the shredded wheat and buttermilk mixture.
4. Sift together four, baking soda, baking powder & salt. Stir flour mixture into buttermilk misture, until just blended. Fold in raisins & spoon into prepared muffin cups.
5. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.




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