Wheat Muffins & Breakfast Cake

Wheat Mix
COMBINE in a LARGE bowl:
6 cups Whole Wheat Flour
3 cups White Flour
1 ½ cups Powdered Milk
1 cup Sugar
½ cup Wheat Germ
¼ cup Baking Powder
1 Tbsp Salt

MIX well.
CUT in until evenly distributed:
2 cups Vegetable Shortening

STORE in an airtight container in a cool, dry place
USE within 4 weeks

Quick Wheat Muffins
PREHEAT oven to 400 degrees.
BUTTER muffin pans.

COMBINE in a medium bowl:
3 cups Wheat Mix
2 Tablespoons Sugar

BLEND well.
COMBINE in a small bowl:
1 Egg, slightly beaten
1 cup Water

ADD egg and water mixture all at one to dry ingredients.
STIR until moistened. Batter should be lumpy.
FILL prepared muffin pans 2/3 full.
BAKE 15 – 20 minutes or until golden brown.
Yield: 12 large muffins.

Quick Wheat Breakfast Cake
PREHEAT oven to 375 degrees.
BUTTER an 8 inch square pan.

COMBINE in a medium bowl:
1 Egg, slightly beaten
¾ cup Water

STIR in:
2 ¼ cup Wheat Mix
1 cup Raisins, chopped

SPREAD into pan.

COMBINE in a small bowl:
½ cup Brown Sugar, packed
2 teaspoons Cinnamon
½ cup Nuts, chopped

SPRINKLE cinnamon and brown sugar mixture on top of cake.
BAKE for 25 – 30 minutes or until a toothpick comes out clean.
SERVE warm.

Variation: Substitute orange peel and orange juice for part of the water in the recipe.