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Whole Wheat Yeast Muffins

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“I found this in my box of recipes that I haven't tried yet. It sounds like it would be good, so I decided to post it.”
READY IN:
1hr 40mins
YIELD:
12-16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, dissolve the yeast in the lukewarm water and let sit 5 to 10 minutes to soften.
  2. Meanwhile, scald the milk. Remove from heat and add butter, honey and salt. Cool to lukewarm.
  3. Add the cooled milk mixture and beaten egg to the dissolved yeast, blending well.
  4. 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.
  5. Cover and let rise until doubled - about 30 minutes.
  6. Stir down the batter and spoon into 12-16 muffin cups coated with cooking spray.
  7. Cover, and let rise again for 25 minutes.
  8. 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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