WITN - Chef Walter - Recipes

Whole Wheat Tea Cakes Tuesday, September 27, 2011

Ingredients

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

Directions

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.
WITN

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability