Whole Wheat English Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 C Milk, warmed until just barely bubbling (I use Silk Soy)2 Tbsp Honey1 pkg or 2½ tsp active dry yeast 1 C warm water¼ C oil (I use Grape Seed oil)About 5 cups whole wheat flour1 Cup all purpose flour (Substitute as much all purpose flour as you;d like for a lighter muffin.)1 tsp salt (I have made them without salt for low sodium intake)
Makes 12 regular or 24 small muffins.
1. Combine warmed milk and honey in the bowl of a stand mixer and stir until dissolved. In a separate bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
2. Add yeast mixture, butter or oil, and three cups of flour to the milk. Attach the dough hook and beat at a low speed until mostly smooth. Add flour by the half-cup 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. Be patient, though — it take a moment for new flour to incorporate into the dough.
3. Move the dough to a greased mixing bowl (finesse works better than strength when removing the dough hook), cover and let rise until doubled, about an hour.
4. Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface. Cut the dough into 12 pieces. Roll each piece into a ball and place on the waxed paper, leaving 3 inches between the muffins. Slightly flatten each round and sprinkle with cornmeal. Cover and let rise 30 minutes.
5. 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.
6. Cool on wire racks and toast before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user MAEBEALL.
1. Combine warmed milk and honey in the bowl of a stand mixer and stir until dissolved. In a separate bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
2. Add yeast mixture, butter or oil, and three cups of flour to the milk. Attach the dough hook and beat at a low speed until mostly smooth. Add flour by the half-cup 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. Be patient, though — it take a moment for new flour to incorporate into the dough.
3. Move the dough to a greased mixing bowl (finesse works better than strength when removing the dough hook), cover and let rise until doubled, about an hour.
4. Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface. Cut the dough into 12 pieces. Roll each piece into a ball and place on the waxed paper, leaving 3 inches between the muffins. Slightly flatten each round and sprinkle with cornmeal. Cover and let rise 30 minutes.
5. 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.
6. Cool on wire racks and toast before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user MAEBEALL.
Nutritional Info Amount Per Serving
- Calories: 264.5
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 205.4 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 6.6 g
- Protein: 8.7 g
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