Gigi's Organic Whole Wheat English Muffins
- Number of Servings: 16
Ingredients
1 cup organic skim milk, warmed until bubbly2 tbsp organic raw honey 2 1/2 tsp active dry yeast1 cup warm water 1/4 cup melted organic butter4 cups (+/-) organic whole wheat flour1 cup organic all-purpose flour 1 tsp sea saltorganic corn meal
Combine milk and honey and stir until dissolved. In a separate bowl, dissolve the yeast in the warm water and let stand until creamy, about 10 minutes.
Add yeast mixture, butter, and about three cups of flour to the milk and mix until smooth. Add remaining flour in increments until a soft dough forms. The dough has the right amount of flour when it pulls into a ball and cleans the sides of the bowl.
Move the dough to a greased mixing bowl, cover and let rise until doubled, about an hour.
Sprinkle a work surface with flour and another with cornmeal. Punch down the dough and move to the floured surface.
Cut the dough into 16 pieces. Roll each piece into a ball and place on the cornmeal leaving space between the muffins. Slightly flatten each round and sprinkle with more cornmeal. Cover and let rise 30 minutes.
Preheat the oven to 350 degrees. Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle, cooking until a deep golden brown, 5 to 7 minutes on each side. Place on a baking sheet and bake for 5 minutes or until the edges feel firm.
Cool on wire racks and toast before serving.
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user TALIA71.
Add yeast mixture, butter, and about three cups of flour to the milk and mix until smooth. Add remaining flour in increments until a soft dough forms. The dough has the right amount of flour when it pulls into a ball and cleans the sides of the bowl.
Move the dough to a greased mixing bowl, cover and let rise until doubled, about an hour.
Sprinkle a work surface with flour and another with cornmeal. Punch down the dough and move to the floured surface.
Cut the dough into 16 pieces. Roll each piece into a ball and place on the cornmeal leaving space between the muffins. Slightly flatten each round and sprinkle with more cornmeal. Cover and let rise 30 minutes.
Preheat the oven to 350 degrees. Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle, cooking until a deep golden brown, 5 to 7 minutes on each side. Place on a baking sheet and bake for 5 minutes or until the edges feel firm.
Cool on wire racks and toast before serving.
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user TALIA71.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 3.5 g
- Cholesterol: 8.2 mg
- Sodium: 174.8 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.0 g
- Protein: 5.4 g
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