1 1/2 c. whole wheat flour     1 tbsp. molasses

1/2 c. rye flour                       1 egg

1/2 tsp. salt                            1 c. buttermilk

1 tsp. baking soda                  1 tsp. vanilla

1 tsp. baking powder              1/2 c. brown sugar 

1/2 c. oil                                  

DIRECTIONS:

Combine oil, molasses, egg, milk and vanilla add sugar and beat well with wire whist.  Set aside.

In a large bowl, combine flours, salt, baking soda and baking powder.  Make a well in the centre and add liquid just to blend.  Fill greased or paper lined muffin cups 2/3 full.  Bake at 375 for 15 - 17 minutes.  Yields 12 - 14 muffins.  (Triple recipe make 24 large muffins.)  Excellent for freezing.  I substitute 1/4 cup brown sugar splenda and 1/4 c. egg substitute and use canola oil for less calorie content.  Ideal for fibre if one cannot tolorate bran in a muffin.

Add raisens, cranberries or any other fruit or nuts for taste.

Estimated preparation time: 15-30 minutes