Whole Wheat Yeast Muffins

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READY IN: 1hr 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a mixing bowl, dissolve the yeast in the lukewarm water and let sit 5 to 10 minutes to soften.
  • Meanwhile, scald the milk. Remove from heat and add butter, honey and salt. Cool to lukewarm.
  • Add the cooled milk mixture and beaten egg to the dissolved yeast, blending well.
  • Add 1 cup flour, and the whole wheat flour (starting with 1 1/2 cups) and adding enough to make a spongy, pancake-like batter. Stir smooth.
  • Cover and let rise until doubled - about 30 minutes.
  • Stir down the batter and spoon into 12-16 muffin cups coated with cooking spray.
  • Cover, and let rise again for 25 minutes.
  • Preheat oven to 400*. Bake muffins @ 400* for 25 minutes, or until golden. Let cool 5 minutes, then brush with melted butter.
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