Breadbeckers® Whole Wheat English Muffins

These scrumptious muffins are easy and fun-to-make and require only a skillet. The recipe is from the BreadBeckers, Inc. family company in Woodstock, GA that provides classes and wonderful products to home bakers. I added only the flax meal component for added health benefits.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup hot water
• 1⁄2 cup milk
• 2  teaspoons honey
• 2  teaspoons salt
• 4  cups  freshly milled flour
• 1  tablespoon flax seed meal (optional)
• 2  teaspoons instant yeast
• 3  tablespoons  softened butter
• 1⁄4 cup cornmeal, for sprinkling and dusting (approx)
• 3  tablespoons  vegetable oil, for griddle

Directions

1. In a large bowl, combine water, milk, honey and salt.
2. Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
3. Cover and let the "sponge" rise in a warm place for about 1 hour.
4. Beat in the softened butter.
5. Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
6. Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
7. Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
8. Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
9. Cook until lightly brown, turning once.
10. Cool slightly and slice in half. Toast the halves, if desired.