Week 1 - Day 2

*Something happened in the 1920's that radically changed our food industry and the health of people since that time.  Read more about it in the Healthy Home Ec book, beginning on page 44.

After you have read today's lesson (week 1, day 2), washed your hands, and prepared a space in which to work, it's time to gather your supplies and ingredients.

Don't forget to pre-heat the oven to 350 degrees F. Then spray your tin. You can also use paper muffin cups if you prefer.

Turn the grain mill on and let it run for a few seconds before adding your grain. This should prevent the grain kernels from becoming clogged in the blades.

Cover the grain mill with your hand or a towel when the grain reaches the end to prevent it from shooting the kernels of grain out of the grain mill. Let the mill run for a few seconds after all the grain is gone to make sure no kernels get clogged in the blades.

Add all the dry ingredients to a mixing bowl.

Mix together all of the wet ingredients into a second mixing bowl.

You may crack the egg into a small bowl if you'd prefer to prevent any egg shells from getting into the batter. Once you know there are no egg shells, then add the egg to the mixing bowl.

Raw, organic honey is best; and locally harvested is preferred.

I don't have a microwave, so I melt my butter in a pan; but you can melt the butter in a glass measuring cup in the microwave if you prefer. Make sure you cover it with a paper towel to prevent spattering.

Mix on medium speed until well blended. 

Then add the dry ingredients to the wet ingredients.

Scrape the sides of the bowl with a rubber spatula to mix well.

To make this muffin healthier, add chopped nuts instead of dark chocolate (60% dark cacao) bittersweet chocolate chips.

Fill the muffin tray cups 1/2 full.

Bake as directed in the Healthy Home-Ec book.

Enjoy!