Wheat Muffins

By Marcia Mickelson

I just moved on Saturday, so we're still in the process of unpacking, getting settled, and stocking the kitchen. We moved here with two boxes of food. We ate or threw out most of what was left in our old fridge & cupboards. I've gone grocery shopping twice while here, but not one of those good stock-the-cupboards one yet. Little by little.

Tonight is Enrichment Night at church. Everyone was asked to bring a dish made from food storage. We basically have no food storage because we'd been using it up as we prepared for our move. I didn't want to move a bunch of food. So, I looked & looked for a recipe, but I was missing key ingredients to almost every recipe. I don't even have sugar or white flour. I know, sad, but I plan on stocking up in the weeks to come.

I really wanted to make something. It's a new ward, and I didn't want to show up empty handed.
Luckily, I was able to find this recipe for wheat muffins and happen to have all the ingredients. I found this recipe in a small cook book put out by our local cannery in San Antonio. Here it is. They're actually really good and very moist.

Wheat Muffins (makes 12)
2 cups whole wheat flour
1 cup brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 cup milk (1/3 cup powdered milk & 1 cup water)
1 cube (1/2 cup) melted margarine
1 egg
1 tsp. vanilla

Mix dry ingredients together in medium-sized bowl (If you are using powdered milk, mix dry milk with dry ingredients, water with liquid ingredients.) In small bowl, combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins. Bake 350 degrees for 15 minutes.