Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 packet active dry yeast
- 1/2 cup warm water (about 110° F)
- 1/2 cup warm milk (about 110° F)
- 1/4 cup canola or other mild oil
- 1 egg
- 2 cups whole wheat flour
- 1 cup unbleached white flour
- 1/2 cup raisins
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons yellow cornmeal or semolina
Preparation
In a large bowl, dissolve the yeast in the warm water. Add the milk, oil, and egg. In a separate bowl, combine the flours, sugar, raisins, sugar and salt. Add the dry ingredients to the wet mixture, 1/2 cup at a time to form a soft, sticky dough.
Dump dough onto a well-floured board and knead for 5 minutes until smooth. Place in an oiled bowl and cover. Set in a warm place to rise until double in size, about 1 hour.
Roll out on a cornmeal-dusted board until about 1/2" thick. Cut with a 3-4" cookie cutter or juice glass. Cover with a dishtowel and put in a warm place to rise another 15 minutes or so. Sides will expand and look cracked.
Heat a griddle (a cast-iron skillet would work well) over medium-low heat. Cook muffins on the hot griddle, about 7 minutes on each side.
Serve warm straight off the griddle, or slice in half and toast. Butter and honey would be divine.
