- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 160.9
- Total Fat: 3.2 g
- Cholesterol: 23.4 mg
- Sodium: 494.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
Whole Wheat English Muffin, yield 15Submitted by: EDEROSIER01
IntroductionMake your own English Muffin Make your own English Muffin
1 packet (.25 oz) active dry yeast (not instant)
3 Tbsp sugar
1/4 cup warm water (105* to 115*)
1 cup milk, scalded
3 Tbsp butter or margarine, melted
3/4 tsp fine sea salt or table salt. (1 tsp kosher salt)
1 cup whole wheat flour
3 cups all purpose flour
1 egg, beaten
-In mixing bowl, combine remaining sugar, milk, butter, salt, whole wheat flour and 1 cup AP flour and beat well. Add egg & yeast mixture and beat until smooth. While mixer is running on low, add enough of remaining flour to form a soft dough. Knead by hand or mixer until dough is smooth and elastic (6-8 minutes by mixer)
-Place in a lightly greased bowl and cover, let rise at room temp until doubled (about 1 hour)
-Punch down dough, place on lightly floured surface and roll to 1/4-1/2 inch thickness. Cut into 3.5 inch circles with biscuit cutter.
-Allow to rise again until doubled.
-Lightly sprinkle an electric fry pan or griddle with cornmeal. Cook on the griddle on low about 10 minutes per side until nicely browned.
-Let cool completely before storing a plastic bag in the refridgerator or freezer. Thaw frozen muffins in fridge before serving. To serve, split with fork and toast.
***The recipe yields 15, including the scrap that I couldn't make into a final product, I had to reform some of the dough to cut number 13 and 14.
Number of Servings: 15
Recipe submitted by SparkPeople user EDEROSIER01.