3 1/2 - 4 c. whole wheat flour
2 pkgs. active dry yeast
1 tsp. baking soda
1 1/2 c. cream cottage cheese
1/2 c. water
1/4 c. packed brown sugar
2 tbsp. butter
2 tsp. salt
2 eggs

Thoroughly combine 1 1/2 cups flour, yeast and soda in big bowl. Heat together cheese, water, sugar, butter and salt until just warm, stirring constantly to melt the butter. Add to dry mixture.

Add eggs. Beat at low speed for 1/2 minute scraping bowl constantly, then at high speed for 3 minutes. By hand, stir in enough of remaining flour to make a moderately stiff dough.

On floured surface, pull and punch 8-10 minutes. Put into greased bowl, turn so dough is greased all over. Cover and let rise until double. With greased hands, punch down and shape into 48 little balls. Place 2 balls into each cup of a greased muffin tin. Let rise until double. Bake at 375 degrees 10-12 minutes. Makes 24 large muffins, which freeze nicely.