WHOLE WHEAT CRANBERRY MUFFINS RECIPES

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.