Why buy from the store when you can make your own fresh muffins?
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoon margarine
1 envelope active dry yeast
1 1/2 cups whole wheat flour
3 1/2 cups (about) all-purpose flour
Scald the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F). Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.
Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.
Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky). Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.
Punch the dough down with lightly floured fingertips. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.
Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side. Cool on racks. To serve, split muffins and toast. Makes about eighteen muffins.
Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at Great Recipes Weekly. Visit today and jazz up your cooking.
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