Simple, flavorful, and healthy made-from-scratch muffins that will please everyone in your kitchen. These are the perfect snack on a cold winter afternoon, or breakfast addition with just a pat of warm butter. These gems are hearty enough to keep you going and sweet enough to be a treat.
"This recipe was tested and tried many times in my Grandmother's kitchen and was on the 1970's brochure for Lindley Mills using regular whole wheat flour. When going through a few of her cookbooks that I inherited, I found the brochure and decided to try it with Super Sprout™ for the added nutrition and taste. With a few minor tweaks for Super Sprout™, I"m happy to share this recipe that has stood the test of time over generations in our family. We hope you enjoy one of our absolute favorite original recipes!" -Caroline Lindley
2 cups Super Sprout™ flour
1/2 tsp salt
1 tbsp baking powder
1/3 cup sugar
1 egg beaten
1 cup + 2 tbsp milk
3 tbsp melted shortening (butter is fine)
Directions: Mix flour, salt, baking powder, and sugar together. Combine egg with milk and melted shortening and add to first mixturem sturring only enough to thoroushly blend ingredients. Turn into hot greased muffin pans or muffin pans with muffin papers. Bake at 400°F for 20-25 minutes.
Makes 1 dozen muffins.
It's so quick and easy to whip up these gems! Add a little pat of butter and you have a perfect breakfast, snack, or even dessert.