Whole Wheat English Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup non-fat milk3 Tbsp butter2 Tbsp honey1 cup hot water1 Tbsp yeast2 cups whole wheat flour3 cups white flour1 tsp salt2 Tbsp cornmeal
Heat milk, butter and honey over medium-low in a small saucepan until butter begins to melt. Stir and remove from heat.
Place cup of hot water into a large bowl, sprinkle with yeast; stir. Let sit for 10 mins.
Pour milk mixture into the water and yeast. Stir.
Add whole wheat flour, 1 cup of white flour, and salt. Stir vigorously with a wooden spoon to make a smooth batter. Add the remaining white flour 1/3 cup at a time.
Turn dough out onto floured surface. Knead for 4 mins. Let rest for 5 mins.
Roll dough to 1/2 inch thickness, sprinkling surface and dough with flour to prevent sticking. Cut into 18, 3 to 3.5 inch rounds, using a biscuit cutter or a drinking glass (gathering extra dough and re-rolling to use all of dough).
Sprinkle baking sheets with the cornmeal. Place English muffins on baking sheets; sprinkle with cornmeal. Cover with a dry towel and let rise in a warm place for 45 mins.
Cook in an ungreased skillet on med. for 10 mins on each side.
Split with a fork and toast. Store in the refrigerator or freeze.
Makes 18, 3 to 3.5 inch muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user DAVIDSLAW.
Place cup of hot water into a large bowl, sprinkle with yeast; stir. Let sit for 10 mins.
Pour milk mixture into the water and yeast. Stir.
Add whole wheat flour, 1 cup of white flour, and salt. Stir vigorously with a wooden spoon to make a smooth batter. Add the remaining white flour 1/3 cup at a time.
Turn dough out onto floured surface. Knead for 4 mins. Let rest for 5 mins.
Roll dough to 1/2 inch thickness, sprinkling surface and dough with flour to prevent sticking. Cut into 18, 3 to 3.5 inch rounds, using a biscuit cutter or a drinking glass (gathering extra dough and re-rolling to use all of dough).
Sprinkle baking sheets with the cornmeal. Place English muffins on baking sheets; sprinkle with cornmeal. Cover with a dry towel and let rise in a warm place for 45 mins.
Cook in an ungreased skillet on med. for 10 mins on each side.
Split with a fork and toast. Store in the refrigerator or freeze.
Makes 18, 3 to 3.5 inch muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user DAVIDSLAW.
Nutritional Info Amount Per Serving
- Calories: 152.8
- Total Fat: 2.4 g
- Cholesterol: 5.3 mg
- Sodium: 149.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
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