~Whole Wheat Muffins and Rasp. butter~
2 cups whole wheat flour
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt
1/2 cup maple syrup (I used honey)
1 cup water
1/2 cup oil
1 teas. vanilla
In a large mixing bowl, combine the dry ingredients. Stir until well mixed. In a separate bowl, mix the wet ingreditnts. Add the wet ingredients to the dry. Mix until blended, but don't over mix. Pour into greased or paper-lined muffin pans. Bake at 375 for 20 mins.
Note: I got 16 muffins out of this recipe.
1/4 cup butter (1/2 of a stick of butter)
1/3 cup seedless Raspberry jam
Soften the butter. Place the butter and jam in a mixing bowl and mix until smooth and creamy. Store in airtight container in the refrigerator. Will last for weeks.
Serve on warm breads, rolls, biscuits or muffins.
~And as always...ENJOY!~