Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family.

Recipe Summary

cook:
25 mins
total:
55 mins
prep:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

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Nutrition Facts

247 calories; protein 7.8g; carbohydrates 42.6g; fat 5.8g; cholesterol 11.8mg; sodium 201.2mg. Full Nutrition
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