- 1 1/2 cups white flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 3/4 cup Fleischman's unsalted margarine (1 1/2 sticks)
- 1 cup Blue Diamond unsweetened vanilla almond milk
Preheat oven to 375 degrees. Set your obscene amount of margarine to soften, either on top of your warming oven or in the microwave for 15 to 20 seconds. (Not melt, mind you, just soften.) In a large bowl combine flours, baking powder, and sugar and whisk together well. Add in the softened margarine and the milk; mix until reaching a homogeneous sticky biscuit-dough like consistency. This will be difficult but doesn't take all that long.
Spoon into a giant-muffin tin, the kind that has only six muffins per sheet. Use one which is nonstick or lightly oil it, or both. Divide the dough evenly between the six wells. Bake for about 18 minutes, or until a toothpick comes out clean. Eat while still warm, slathered with the best blueberry preserves you can get your hands on.
Ours came from the Amish. Mmmmmmm, Amish jam.