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    You are in: Home / Recipes / Whole Wheat English Muffins Recipe
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    Whole Wheat English Muffins

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 12, 2014

      I didn't get any nooks and crannies when I made this but they were still tasty. I'll work with rolling out the dough thinner, next time, too and making sure the yeast is as fresh as possible. One interesting thing I did was, after cutting out the muffins, combine the scraps into hamburger-bun-sized rolls. Those I baked in a 350-degree oven for a half hour and they turned out great!

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    • on September 14, 2011

      These were good but tasted more like just bread instead of the English muffin. It will be good for hamb buns also,

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    • on February 11, 2010

      Excellent recipe- very tasty. First recipe from this site that is worthy of writing down (so old school) in my recipe collection. Only reason it didn't get 5 stars was the directions for cutting out the muffins. I did 1/2 batch with these directions and 1/2 batch rolling out thin and cutting. The rolled out version were SO much better- baked more evenly and more appealing shape. Only alterations I made to actual recipe was regular whole wheat (didn't have cracked wheat) and used honey instead of sugar (was out sugar). This is one of the best "baking/bread" recipes I've every found- thanks! Also- for first time users- 325 degrees is the equivalent of med low using cast iron pan on stove top (didn't have griddle). YUM!!!!

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    • on May 14, 2009

      I've never made English muffins, but I decided to try a half of a batch using this recipe.I didn't have cracked wheat, but I did have some soft red winter wheat grouts so I ground them slightly in a coffee grinder. They worked well. I also substituted 1 cup of the whole wheat with white bread flour. Yum! I love this recipe will definitely make them again.

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    • on February 03, 2008

      My husband loves english muffins and these are a hit... Thanks so much for posting. Kinda got 13. They were huge!!! and tasty. A man's muffin foresure. These would also do great for sourdough sandwhiches, burgers.. anything you want artisan like bread for!! AWESOME RECIPE TISH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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    • on January 08, 2007

      My DH made these muffins for our family. We loved them! We ground our own flour and cracked wheat which gave them a terrific texture. We use them for burgers, sandwiches, breakfast, etc. Easy to make & turned out well!

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    • on January 04, 2005

      I had never made english muffins before, so this was a fun project! I cut the recipe in half and still ended up with 12 LARGE cooked muffins. The instuctions are spot on & the recipe is easy to make. I will do this one again. Thanks, Tish!!

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    Nutritional Facts for Whole Wheat English Muffins

    Serving Size: 1 (94 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 233.3
     
    Calories from Fat 52
    22%
    Total Fat 5.8 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 3.1 mg
    1%
    Sodium 130.8 mg
    5%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.6 g
    10%
    Protein 7.0 g
    14%

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