Whole Wheat Muffins

Since 2007, the maker of Stone-Buhr flour, a popular brand in the western U.S., has cultivated relationships with Northwest wheat farmers to produce Washington White all-purpose, a certified-sustainable brand of flour that is good for the environment and local farming communities. With FindTheFarmer.com, Stone-Buhr has created a user-friendly way for consumers to simply type the product’s “lot code” found on the bag into the website. Then visitors are directed to a map pinpointing the farm’s location. FindTheFarmer.com provides information about the farm where the wheat is grown, along with a forum for consumers to ask questions, get recipe ideas and learn more about the farming families who grow and harvest the wheat. Here is a sample recipe:

NOTE: Serve these muffins with butter and honey. They are delicious for breakfast or with fried chicken.

Serves: 12 muffins

1 egg
1 cup milk
1/4 cup salad oil
1/4 cup sugar
1 cup Stone-Buhr (if available) whole wheat flour
1 cup sifted Stone-Buhr (if available) unbleached white bread flour
1 tsp. baking powder
1 tsp. salt

1. Mix egg, milk and oil together.

2. In a bowl, place all the dry ingredients and stir until well mixed. Make a well in center and add milk mixture. Stir just enough to moisten dry ingredients. Fill greased muffin pans two-thirds full. Bake at 400 degrees F. for 20 to 25 minutes or until done.