Ingredients
- 1 cup milk
- 1/4 cup butter
- 2 Tbsp sugar
- 1 tsp salt
- 2 pkgs (1/4 ounce each) active dry yeast
- 1 cup warm water (110 to 115)
- 2 cups AP flour
- 3 to 3 1/2 cups whole wheat flour
- cornmeal
Preparation
Step 1
In a saucepan, heat milk over medium heat until bubbles form along sides of pan; add butter, sugar and salt. Stir until butter melts, cool to lukewarm. In a small bowl, dissolve yeast in warm water, add in milk mixture. Stir in AP flour and 1 cup whole wheat flour until smooth. Add remaining whole wheat flour in stages just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down.
Roll to 1/2 inch thickness on a cornmeal-covered surface. Cut into circles with a 3 1/2 to 4 inch cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet, cook over medium low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yields 12-16 muffins.