Summertime bread. Baked in a skillet or on a griddle so you have no hot oven to heat the house! Yummy! Eggs Benedict! These are made with 50/50 white and whole wheat flour to make the perfect blend of wholesome and tender. Honey adds a subtle sweet note.



Hands-on Time: 20 minutes
Baking Time: 10-12 minutes
Total Time: 2-1/2 hours including rising time
Yield: 8-10 muffins

  1. In a small saucepan or microwave bowl, scald the milk.
  2. Add honey or sugar and butter or oil.
  3. Let cool to lukewarm.
  4. Dissolve yeast in warm water.
  5. Add cooled milk mixture.
  6. Stir in salt and 2 cups whole wheat flour.
  7. Beat with an electric mixer for 3 minutes.
  8. Stir in the rest of the flour cup by cup beating after each addition.
  9. Cover and let rise in a warm place for about 1-1/2 hours.
  10. Punch down dough.
  11. Sprinkle a clean board or surface lightly with cornmeal. Roll out dough to 1/2 inch thick.
  12. Sprinkle top of the dough lightly with cornmeal.
  13. Cut with a 3-4 inch round biscuit or cookie cutter.
  14. Cook muffins on a lightly greased, medium-hot griddle for 10-12 minutes, turning 2-3 times.
  15. Eat while warm or cool for later.

Recipe Tips and Tricks

Add cinnamon, raisins, sunflower seeds, garlic, onions or sun-dried tomatoes and basil to create a variety of muffin flavors.