Prep Time
2 hours
Cook Time
12 minutes
Total Time
2 hours 12 minutes
Ingredients
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1 tbsp. active dry yeast
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1/4 c. lukewarm water
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1 c. milk, scalded
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3 tbsp. butter
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2 tbsp. honey
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1 tsp. salt
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1 egg
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1 c. white flour
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3 c. whole wheat flour
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1/2 c. cornmeal
Instructions
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- Sprinkle yeast on warm water and stir to dissolve; set aside.
- Add butter, honey and salt to hot milk; stir to melt butter and set aside to cool to lukewarm. Add yeast mixture, egg, white flour and one cup of the whole wheat flour; beat until well blended. Add remaining whole wheat flour, a little at a time, until a stiff dough is formed.
- Turn out on lightly floured surface and knead about 3 to 5 minutes, adding flour as needed to keep dough from sticking to surface. Roll dough into a ball and place in well oiled bowl, turning once to coat entire surface. Cover with light cloth and let stand in warm place until double in bulk, about 1 1/2 hours.
- Punch down and roll out 1/2" thick on surface sprinkled with cornmeal. Cut into 3" or 4" rounds with cookie cutter or floured rim of a glass. Cover rounds with light cloth and let rise 30 minutes. Bake on ungreased griddle over low heat about 6 to 8 minutes on each side, until golden brown. Remove and cool on wire rack. To serve, split, toast and spread with butter. Makes about 18 muffins.
