from allrecipes, with modifications.
2 cups whole wheat flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
Preheat oven to 400°F. Grease a muffin pan (for 12 medium size muffins.)
Combine flour, sugar, baking powder, and salt in one bowl. Combine milk, oil, and egg (beaten) in another. Add wet ingredients to dry and stir to combine - don't overmix.
Spoon/ladle into prepared pan, bake for 20-25 minutes or until toothpick is clean.
*I added 1/3 c. chocolate chips and a few dashes of cinnamon. I also used stone ground whole wheat flour because that's what I had around. Worked fine. Tasted good. Texture was good, though not overly moist.
Lentil Feta Salad
(from the LJ vegrecipes community, with no modifications - though it's okay with regular onion instead of red)
1 cup uncooked lentils
1/2 red pepper (about 1/2 cup)
2 celery stalks
1/2 medium red onion (about 1/3 cup)
1/3 cup flat leaf parsley
4oz feta, crumbled
2 TBSP olive oil
2 TBSP lemon juice
3/4 tsp salt
1/4 tsp pepper
2 cloves fresh garlic, minced
Place lentils in a large pot with enough water to cover plus a few inches. Bring to a boil, and cook until lentils are tender, about 15-20 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
Finely chop all veggies & feta, put in bowl. In a separate container mix olive oil, lemon juice, garlic, salt & pepper. Once lentils are cooled add them to the bowl with the veggies. Pour the olive oil/lemon juice mxture, mix well. Allow to sit in fridge a few hours at least before eating. If you made it the night before that would be ideal.