1 c. milk
1/3 c. honey
2 tsp. salt
1/4 c. butter, softened
3 pkgs. active dry yeast
1/2 c. wheat germ
2 c. whole wheat flour
1 c. Cheddar cheese, grated

Scald milk, cool to lukewarm. In large mixing bowl, blend the honey, salt and butter. Add the lukewarm milk. Sprinkle yeast into mixture. Stir to dissolve. Add combined wheat germ and whole wheat flour. Beat well. Fold in finely grated cheese. Half fill twelve well greased, large muffin pan cups. Allow to rise until cups are full (about 2 hours).

Heat oven to 350 degrees. Bake 25 minutes or until done. Serve warm. Yield: 12 muffins.