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3. Wheat Germ Muffins

1 Cc. whole iat ‘flour 1 cup milk, sweet or sour,

— =... | buttermilk or yoghurt —

3 t. baking powder. 2 eggs |

1 C. wheat germ — | *% C. raisins, or place a.

} C. non-instant powdered. half date in each muffin
milk a

% C. honey

% C. dark molasses

Beat eggs slightly. Add milk, honey & molasses. Con-
bine dry ingredients and add to 18* mixture. Add raisins.
Fill greased muffin tins two-thirds full. Bake at 400 F.,

Variations: A half cup of the wheat flour may be sub-
stituted with rice polish or soy, rye, or buckwheat flour.
Add % cup soy grits, or 1 T. brewers' yeast.

Add a *% cup of any of the following: chopped nuts, dried
fruits, shredded carrots, diced raw apples, sprouts,

1 T. onion,’ a pinch of marjoram, basil, or thyme.

4. Swiss Muesli Special

2 T. large oat flakes * lemon (juice)

1 t. wheatgerm ~ .3 T. fresh berries
l apple (grated) 1 T. ground almonds
2 t. honey .

Soak the oat flakes (large old fashioned, non-instant)

in 4 T. milk or water overtight. Combine the ingredients
in the order given, top with the ground nuts, and Serve
with yoghurt or cream.

Variation: toast the oat ‘flakes in a shallow pan in a
350°F oven for about half an hour, stirring frequently
until a golden brown. This may be done the night before,
toasting two or three cups at a time. The toasted flakes-
may be used without soaking, only served with more milk

or cream.