• 1 cup milk with 1 tablespoon of lemon juice or vinegar stirred in

• 1/2 cup light brown sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• 1 egg

• 2 cups whole wheat pastry flour

• 1 1/4 cups all purpose flour

• 2 tablespoons unsalted butter, melted

• sugar and cinnamon for sprinkling (amount will vary depending or preference and size of dough)

Directions

• Preheat the oven to 375 degrees and generously spray a 12 cup muffin tin with nonstick spray.

• Pour the milk into a measuring cup and add the lemon juice or vinegar; set aside. In a large mixing bowl, combine the brown sugar, baking soda, salt, vanilla and egg. Add the milk mixture and stir just enough to blend. Add the flours and stir until everything is moistened and well combined.

• Turn the dough out onto a lightly floured surface (like a large cutting board) and knead for only a minute or two. Roll the dough into a rectangle (about 12 inches wide and 24 inches long). using a pastry brush, or the back of a spoon, brush a thin layer of melted butter over the entire rectangle. Sprinkle with the sugar and cinnamon (as much or as little as you like).

• Roll the dough into a log (rolling it at the long side) and then cut the “log” into roughly two-inch pieces and put the pieces into the muffin cups.

• Bake for 20 minutes (or until golden brown). Allow the muffins to cool for at least 5 minutes before removing them from the muffin tins.