| Why buy from the store when you can make your | | | | make a stiff dough. |
| own fresh muffins? | | | | Turn out onto a floured board and knead two to three |
| - 1 cup milk | | | | minutes, or until the dough can be formed into a ball |
| - 2 tablespoons sugar | | | | (note: dough may be sticky). Put the dough in a |
| - 1 teaspoon salt | | | | greased bowl, turning over to grease all sides. Cover |
| - 3 tablespoon margarine | | | | and let rise in a warm place one hour, or until doubled in |
| - 1 envelope active dry yeast | | | | bulk. |
| - 1 1/2 cups whole wheat flour | | | | Punch the dough down with lightly floured fingertips. |
| - 3 1/2 cups (about) all-purpose flour | | | | Divide the dough in half. On a board heavily sprinkled |
| - Cornmeal | | | | with cornmeal, pat each half into a half-inch thickness. |
| Scald the milk and stir in the sugar, salt, and margarine. | | | | Cut with a three-inch cookie cutter and put about two |
| Cool to warm (105 - 110 degrees F). Measure one cup | | | | inches apart on ungreased baking sheets. |
| of warm (same temperature) water into a large warm | | | | Let rise in a warm place a half hour, or until doubled in |
| bowl. Sprinkle with the yeast, then stir until yeast is | | | | bulk. Cook on a lightly greased medium-hot griddle or |
| dissolved. | | | | skillet until well-browned on both sides, about ten |
| Stir in the milk mixture, then stir in the whole-wheat | | | | minutes on each side. Cool on racks. To serve, split |
| flour and 1 1/2 cups of the all-purpose flour. Beat with a | | | | muffins and toast. Makes about eighteen muffins. |
| spoon until smooth. Add enough additional flour to | | | | |