1 cup coarsely cracked wheat
1 cup milk
1 large egg
1/4 cup vegetable oil
1 1/4 cup all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
Combine cracked wheat and milk, cover and let stand until wheat is softened (overnight in refrigerator).
Preheat oven to 375 degrees and grease lightly or line with papers 12 medium muffin cups.
Beat egg and oil into the cracked wheat mixture.
In a medium-sized mixing bowl, sift together the dry ingredients.
Stir the wet mixture into the dry ingredients just until the dry ingredients are moistened.
Portion into the 12 muffin cups, dipping once for each muffin, if possible. Fill muffin cups 2/3 full.
Bake at 375 degrees for 20-25 minutes until golden and no longer doughy in centers.
Yields: 12 muffins