Whole Wheat English Muffins
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
- 1⁄4 cup warm water
- 1 tablespoon dry yeast
- 3 cups whole wheat flour, plus more as needed
- 1 teaspoon salt
- 1 cup nonfat milk
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 egg
- 1 tablespoon cornmeal, as needed
directions
- Sprinkle yeast over warm (about 105°F is ideal) water and let stand until foamy, about 10 minutes.
- In a large bowl, mix flour(s) and salt.
- In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
- Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
- Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
- Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
- Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
- Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
- Remove to cooling rack as they finish cooking. Cook the rest in batches.
- English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
- TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
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RECIPE SUBMITTED BY
cyndiconwaybooth
Richardson, Texas
I'm married with furbabies. I love to cook and spend time with my husband. We spend a lot of time cooking together.