Whole Wheat Yeast Muffins – a delicious recipe with yeast, water, milk, butter, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
383
kcal
Calories
11
g
Fat
59
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon yeast, 1/4 cup water, lukewarm, 1 cup milk, 2 tablespoons butter, melted, and more.
Yes, Whole Wheat Yeast Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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