- 1 cup milk
- 2 Tbsp white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C, 2 min on medium setting of microwave)
- 1/4 cup melted shortening (1.5 min on medium setting of microwave)
- 4 cups all-purpose flour
- 2 cups whole-wheat flour
- 1 tsp salt
- Warm the milk in a small saucepan until it bubbles, then remove from heat.
- Mix in the sugar, stirring until dissolved. Let cool until lukewarm.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Sift together the two flours and whisk it to make uniform
- In a large bowl, combine the milk, yeast mixture, and 3 cups flour mixture. Beat at medium speed until smooth.
- Beat in the shortening (this step is only necessary if the shortening is still too hot, otherwise combine it with the previous step)
- Add salt and rest of flour, or enough to make a soft dough. Knead about ten times. Place in greased bowl, cover, and let rise until double the size, about 1 hour.
- Punch down. Roll out to about 1/2 inch thick.
- Cut 3-in rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this.
- Dust tops of muffins with cornmeal also.
- Cover and let rise 1/2 hour.
- Heat greased griddle on medium (setting 3) for 15 min (so it gets heated completely).
- Cook muffins on griddle about 10 minutes on each side .
- Keep baked muffins in a warm oven until all have been cooked.
- Allow to cool and place in plastic bags for storage.
- To use, split and toast. Great with orange butter, or cream cheese and jam.
Optionally, to maintain the circle sizes, use a ring made with the following technique
- Wrap aluminum foil around a tuna can to get the shape.
- Make them about 1″ high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip.
- Grease the interior to ease removal