Brown Sugar Whole Wheat Muffins

I always ground my own wheat into flour when you girls were young, but whole wheat flour from the store works great.  It does go rancid quickly so don't buy too much at a time.  These are wonderful served with Creamed Potatoes and Peas or any soup.  I love the left overs for breakfast the next morning.

1 cup oil
2 eggs
1 teaspoon salt
2 cups brown sugar
2 cups milk
2 teaspoons baking soda
2 teaspoons vanilla
4 cups wheat flour, whole-grain  (use 1/2 white and 1/2 wheat flour for lighter muffins)

Preheat oven to 375 degrees.  Grease muffin tins or prepare with cupcake liners.

In a mixing bowl, cream oil and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full.

Bake at 375 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.