German Pancake Muffins

6 eggs

1 cup flour (I’ve tried using whole wheat flour to make it healthier but it doesn’t turn out quite as good).
1 cup milk
1 Tbsp. sugar
1/2 teaspoon salt
1/2 stick butter

2 muffin pans

Directions:

Preheat the oven to 375 degrees. In a bowl, beat together all the ingredients except for the butter. Slice the butter and evenly disperse between the muffin pans, as shown in the picture below. I usually end up using a little less butter than the recipe calls for, just to make it more healthy. It calls for a 1/2 cube but I’ll usually end up using a 1/3 cube, and I think it comes out just as good. Put the pans in for a couple minutes while it’s preheating to melt the butter, then pour some batter into each compartment in the muffin pans until each muffin compartment has amount the same amount. Cook for about 10 minutes, or until it is golden brown, or as dark as you like it. Also, bear in mind that the muffins will rise substantially, so make sure your rack isn’t too high (I’ve made that mistake before). I also wouldn’t recommend trying this in a toaster oven.

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One Hour Whole Wheat Dinner Roll

3 cups Warm Water  120 degrees                                              

½ cup Sugar

¼ Cup Shortening or Soft Butter                                                     

2 tsp Salt

4 Cups Whole Wheat Flour                                                               

2 rounded tablespoons of Yeast

2 Eggs                                                                                              

3 More cups Whole Wheat Flour

Combine hot water, sugar, shortening, salt, and 4 cups flour.  

Beat add yeast and beat again.

Add eggs & remaining flour and beat 6-7 minutes.  

Rise for 12 min.

Shape.  

Rise for 25 min.

Bake 400 degrees 12 minutes.

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