Whole Wheat English Muffins Recipe

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   ["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."]

* Per serving · 4 servings · Values may vary.

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