Muffins and a bowl of soup…what a feast!
Dump in a Bowl
- 5 teaspoons Rumford or Ener-G baking powder (3 if other brand)
- 1/3 cup powdered milk (optional)
- Stir to mix
Dump in
- 2 cups cold water or milk
- Small quantity of molasses to give the muffins a golden brown color (optional)
- Stir to mix
Vary the amount of water and flour to get proper thickness of batter (to get moist muffins, make the batter slightly thin). Place in buttered muffin tins and bake at 400 degrees (F) for about 15 minutes or until brown.
Enjoy with honey, sorghum, jam, etc. If you would like a sweet muffin, add sugar, honey, or molasses to the mixture.
Makes about 16 muffins.
Allen's Mormon (LDS) Site 
I think you forgot something very important in the recipe
Well, lets see. It’s been years since I made muffins, so I can’t use my memory of the recipe, but in looking at the recipe, I would guess it is eggs. At least 1, and probably 2 eggs. I use the waffle/pancake relatively often, and sometimes I forget to put the eggs in. The waffles taste OK, but they stick to the iron even though I’ve buttered the iron.
What do think I left out?
How about the whole wheat flour???? I know I use it when I make anything with whole wheat. How much should we use please?
Thank you!
Deborah
Flour… oh yeah, I didn’t notice that. I think I’m getting blind in my old age. When I converted this recipe from a traditional web site to a blog, I didn’t proof read the results. I no longer have the recipe, and my memory isn’t very good…. Try 1 cup whole wheat flour and 1 cup cold water or milk and then vary the liquid to get the right consistency. Please let me know your results. I will also experiment with the ingredients to get a good combination.
For many years I searched for a bran muffin that wasn’t dry and was very healthy. If you would like to try a muffin that is hearty and has molasses in it, here’s one that is my family’s favorite.
Blueberry Bran Muffins
2 cups flour 1 cup Veg. Oil
1 TB Kosher Salt 1 cup Dark Molasses
1 TB Baking Powder 3 eggs
1 TB Baking Soda 2 cups wheat bran
2 cups sour cream 2 cups frozen blueberries
1 cup sugar
Preheat oven to 350
Whisk flour, salt, baking powder, and baking soda together in a small bowl.
Whisk sour cream, sugar, molasses and eggs together in a large bowl.
Whisk dry ingredients into large bowl
Add bran and stir.
Add frozen berries and stir just until distributed.
Put about 2/3 cup into each muffin cup.
Bake until toothpick inserted comes out clean.
Cool 10 minutes in pan, then remove and cool completely on racks.