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Ingredients
- 1 tbsp. active dry yeast
- 1/4 c. lukewarm water
- 1 c. lowfat milk, scalded
- 3 tbsp. butter
- 2 tbsp. honey
- 1 teaspoon salt
- 1 egg
- 1 c. white flour
- 3 c. whole wheat flour
- 1/2 c. cornmeal
Directions
- Sprinkle yeast on hot water and stir to dissolve; set aside.
- Add in butter, honey and salt to warm lowfat milk; stir to heat butter and set aside to cold to lukewarm. Add in yeast mix, egg, white flour and one c. of the whole wheat flour; beat till well blended. Add in remaining whole wheat flour, a little at a time, till a stiff dough is formed.
- Turn out on lightly floured surface and knead about 3 to 5 min, 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 hot place till double in bulk, about 1 1/2 hrs.
- Punch down and roll out 1/2" thick on surface sprinkled with cornmeal. Cut into 3" or possibly 4" rounds with cookie cutter or possibly floured rim of a glass. Cover rounds with light cloth and let rise 30 min. Bake on ungreased griddle over low heat about 6 to 8 min on each side, till golden. Remove and cold on wire rack. To serve, split, toast and spread with butter. Makes about 18 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 56 | 17% |
| Total Fat 6.4g | 8% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 347mg | 14% |
| Potassium 301mg | 9% |
| Total Carbs 58.91g | 16% |
| Dietary Fiber 6.6g | 22% |
| Sugars 6.33g | 4% |
| Protein 10.85g | 17% |
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