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“Welll....really only half whole wheat, but still a bit healthier than the all-white variety. More like muffins, they are favorites with our morning coffee and afternoon tea...with plenty of honey butter!”
READY IN:
30mins
SERVES:
24
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Put yeast in warm water with a little sugar and flour to proof. Melt butter. Add egg, salt, and yeast mixture, beat well, and stir in flour.
  2. Cover with towel, let rise for 2-3 hours in warm place. Batter can be kept in refrigerator for a few days, and baked fresh as needed.
  3. Spoon into small greased muffin tins and bake at 350 until golden.

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