Whole Wheat muffins

Whole Wheat Muffins
425 degrees 12 large muffins
1 cup sifted flour
1 cup sifted whole wheat flour
1/2 teaspoon salt
4 teaspoon baking powder
1/2 cup brown sugar,packed
1 cup of milk
2 eggs, slightly beaten
1/3 cup of oil
1/2 cup nuts,coarsely chopped

Grease 12 large (2 1/2inch)muffin cups. In large mixing bowl stir together until blended flours, salt, baking powder then oil & nuts; stir just until moistened. Spoon batter into prepared pans.

Bake 15 minutes.

NOTE: Raisins or chopped dates may be used in place or in addition to nuts. chocolate chips are good 1/4 to 1/3 cup

Raised Doughnuts

3 to 3 1/2 cups flour
2 packages active dry yeast
3/4 cup milk
1/3 cup sugar
1/4 cup shortening
2 eggs
1 tsp salt

In large mixing bowl combine 1 1/2 cups of the flour and the yeast. Heat milk, sugar, shortening, and 1 teaspoon salt just till warm (about 115 degrees), stirring constantly till shortening almost melts. Add to dry mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand.stir in enough of the remaining flour to make a moderately soft dough. Knead on a lightly floured surface till smooth and elastic, about 5 minutes. Shape into ball.
Place in greased bowl; turn once. Cover; let rise in warm place till double, 45 to 60 minutes. Punch down; divide in half. Roll to 1/2-inch thickness. Cut with floured doughnut cutter. Cover; let rise till very light, 30 to 45 minutes. Fry in deep hot fat (375 degrees) about 1 minute on each side or till golden. Drain on paper toweling. If desired, roll warm doughnuts in sugar or frost with a glaze. Makes about 2 dozen.
A heavy frying pan works well, but make sure that the oil is deep enough that there is room for the doughnut to float just a little. And be careful not to splash the hot oil when turning the doughnut.