Enriched with added protein and so just right with fruit salad as a complete luncheon. As a variation, add 1/2 cup chopped apple or chopped nuts or both.
Put in a mixing bowl
1/2 cup warm water (not hot)
2 tablespoons dry yeast
Let stand 5 minutes. Stir well.
Add 1 cup warm milk (not hot)
3 tablespoons dark molasses
1 egg
3 tablespoons melted butter or salad oil
Beat well. Sift together
1 cup whole-wheat flour
1/3 cup powdered milk
1 teaspoon salt
Stir into yeast mixture.
Stir in 1/2 cup
wheat germ
When ingredients are blended well, spoon into 12 large greased muffin tins, filling them half full. Let rise until doubled (about 40 minutes). Bake about 20 minutes at 350° F. Makes 12.
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