English Wheat Muffins....

I use the basic recipe from More with Less, but I mix the flours up a little, cuz you know I'm not cookin' with all white if I don't have to, right? ;-)

(I am seriously biased.)
I also like to add an extra egg!

Warm in small pot:

1 1/2 cups milk

1/4 cup butter

Meanwhile combine in mixing bowl:

2T sugar

1 t salt

2 1/2 t yeast

2 cups whole wheat flour

Pour warmed milk slowly into dry mixture while mixing on low or beat in by hand.

Blend for 2 minutes.

Add:

2 eggs

1 cup plain flour

1 cup unbleached flour (or enough to make a workable dough)

Allow to rise until doubled, punch down.

Roll out 3/8 inch think and cut with biscuit cutter or can.

Dip both sides in corn meal and allow to rise 45 minutes to 1 hour.

Cook on lightly sprayed griddle until browned on both sides.

Makes 2 dozen muffins. Store in fridge or freeze.

***I served some here for lunch with homemade sloppy joe mix inside, with broccoli and carrots sticks with Yogurt Muesli.

-This was a 'kids choice' meal.-