Wholewheat Muffins

The following two recipes are traditional American ones that incorporate wholewheat flour and baking powder, so the resulting muffins will not rise a great deal. If you want a lighter muffin, substitute half a sachet of micronized/active dry yeast for the baking powder. These muffins make an excellent breakfast with savoury spreads or preserves, and toast well for a teatime snack.