Whole Wheat Tea Cakes Tuesday, September 27, 2011


Recipe from Lou Ann Greene of Friendsville, 1st Runner Up, 2011 Tennessee Valley Fair, Fleischmann's Yeast "Bake for the Cure" Contest

1 1/2 cups milk
1/2 cup butter
1 tsp salt
1 tsp cinnamon
1/2 cup sugar
1 pkt Fleischmann’s Active Dry Yeast
1/4 cup warm tap water (or leftover potato water if available)
3 eggs
1 1/2 cups all purpose flour
2 cups whole wheat flour
1/3 cup cinnamon sugar
1/2 cup honey butter spread


Place yeast in the 1/4 cup water for 5 minutes. Heat milk, butter, sugar, cinnamon, and salt to 110-120 degrees. Beat eggs in large bowl, add yeast and milk mixtures. Beat with mixer until well mixed. Gradually start adding the all purpose flour, then the whole wheat flour; mix well. Cover bowl and let rise in warm place for 1 1/2 hours. Butter two muffin tins pans to make 18 muffins. Fill each tin 1/2 full with dough. Bake in 350 degree F, pre-heated oven for 10 minutes. Pull muffins out and sprinkle each with cinnamon sugar. Return muffins to oven and cook another 5-10 minutes until lightly brown. Serve with honey butter spread or jam. Great for breakfast or lunch.

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