Categories: breakfast

Ingredients

• 2 1/4 tsp yeast
• 1 tablespoon sugar
• 1/4 cup water, warm
• 1 cup milk, warm
• 3 tablespoons butter, softened
• 3/4 teaspoon salt
• 1 cup whole wheat flour
• 3 cups flour, divided
• 1 egg, beaten
• 2 tablespoons honey
• Cornmeal

Directions

1. Dissolve yeast and sugar in water and set aside until frothy.

2. Combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Mix in egg, honey, and yeast mixture.

3. Stir in remaining flour, a little at a time, until you have a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

4. Punch dough down and roll out on a floured surface to about 1/2-inch thick. Using a round cutter or large glass, cut out muffin shapes, reform dough, and repeat until all dough is used. Set rounds on a baking pan dusted with cornmeal, and let rise until doubled. Meanwhile, heat a large skillet over low heat.

5. Working in batches, bake muffins for about 10 minutes on each side, until nicely browned.

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