Cattail English Muffins
|Hot water||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs) (scalded)|
|Granulated sugar||1 Tablespoon|
|Butter||3 Tablespoon, melted|
|Water||2 Tablespoon, luke-warm|
|Whole wheat flour||2 Cup (32 tbs)|
|Cattail pollen||2 Cup (32 tbs)|
Combine hot water, milk, sugar, salt and butter.
Dissolve yeast in luke-warm water, stir into milk-water mixture.
Stir flour and pollen into liquid.
Cover with damp cloth, let rise in warm place (80° to 85°F.) for 1 1/2 hours.
Grease 12 3" muffin rings.
Place rings on well-floured board.
Fill muffin rings half full of batter.
Let dough rise to top of rings.
Lift with pancake turner to well-buttered griddle.
Cook over medium-low heat 15 minutes, turn and cook 10 more minutes.