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1.
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Preheat the oven to 350F.
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Coat a muffin tin with spray, oil, or butter and set aside.
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2.
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Combine all the dry ingredients thoroughly in a large bowl.
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3.
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Whisk together all the wet ingredients in a medium bowl.
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4.
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Add the wet ingredients to the dry and mix just until evenly blended, using as few strokes as possible.
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5.
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Fill each muffin cup with batter.
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Bake for about 20 minutes, or until the tops begin to brown.
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Remove from the pan and place on a cooling rack.
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For optimal taste, let cool completely before serving.
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15
Substitute whole wheat pastry flour or regular whole wheat flour for the graham flour.
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Increase the ground ginger to 1/4 teaspoon and omit the cinnamon.
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Add 1/2 cup old-fashioned rolled oats to the wet ingredients.
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Increase the buttermilk to 1 1/4 cups and omit the maple syrup and vanilla.
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Mix as instructed and bake for about 20 minutes, or until the tops begin to brown.
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Substitute whole wheat pastry flour or unbleached white flour for the graham flour.
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Substitute 3/4 cup bran for the wheat germ, omit the cinnamon and ginger, and add 1/2 cup raisins to the dry ingredients.
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Add 1 tablespoon grated orange zest and 1 teaspoon orange extract to the wet ingredients.
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Decrease the honey to 2 tablespoons, increase the molasses to 2 teaspoons, and omit the maple syrup and vanilla.
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Mix as instructed and bake for about 20 minutes, or until the muffins are golden.
