Whole Wheat English Muffins Recipe

• 1 tbsp. active dry yeast
• 1/4 c. lukewarm water
• 1 c. lowfat milk, scalded
• 3 tbsp. butter
• 2 tbsp. honey
• 1 teaspoon salt
• 1 egg
• 1 c. white flour
• 3 c. whole wheat flour
• 1/2 c. cornmeal

1. Sprinkle yeast on hot water and stir to dissolve; set aside.
2. Add in butter, honey and salt to warm lowfat milk; stir to heat butter and set aside to cold to lukewarm.
3. Add in yeast mix, egg, white flour and one c. of the whole wheat flour; beat till well blended.
4. Add in remaining whole wheat flour, a little at a time, till a stiff dough is formed.
5. Turn out on lightly floured surface and knead about 3 to 5 min, adding flour as needed to keep dough from sticking to surface.
6. Roll dough into a ball and place in well oiled bowl, turning once to coat entire surface.
7. Cover with light cloth and let stand in hot place till double in bulk, about 1 1/2 hrs.
8. Punch down and roll out 1/2" thick on surface sprinkled with cornmeal.
9. Cut into 3" or possibly 4" rounds with cookie cutter or possibly floured rim of a glass.
10. Cover rounds with light cloth and let rise 30 min.
11. Bake on ungreased griddle over low heat about 6 to 8 min on each side, till golden.
12. Remove and cold on wire rack.
13. To serve, split, toast and spread with butter.
14. Makes about 18 muffins.

active dry yeast, water, milk, butter, honey, salt, egg, white flour, whole wheat flour, cornmeal

Taken from cookeatshare.com/recipes/whole-wheat-english-muffins-42866 (may not work)