High Altitude Muffins

When I baked the gingerbread cake, I made muffins (since the oven was already on) for me and Anthony to eat ourselves for breakfasts.  These were honey whole wheat muffins and they turned out quite well too.  (I didn't even overbake them!)

Ingredients:
2 c. whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1 egg
1/4 c. honey
1 1/2 c. milk
1 tsp. vanilla
1/4 c. vegetable oil

Fill muffin cups really full (I filled mine almost to overflowing and had batter left over.  I think you could make 15 muffins with this recipe).  Bake 15-20 minutes at 425.