Whole Wheat English Muffin

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,412.4
  • Total Fat: 50.7 g
  • Cholesterol: 288.8 mg
  • Sodium: 2,196.2 mg
  • Total Carbs: 428.0 g
  • Dietary Fiber: 51.3 g
  • Protein: 85.5 g

View full nutritional breakdown of Whole Wheat English Muffin calories by ingredient
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Number of Servings: 1


    1 (.25 oz) package active dry yeast
    3 Tbsp honey, divided
    1/4 cup warm water
    1 cup milk, scalded
    3 Tbsp butter
    3/4 tsp salt
    3 cups whole wheat flour,divided
    1 cup all-purpose flour
    1 egg, beaten


Dissolve yeast and 1 Tbsp honey in water. Set aside. In mixing bowl, combine milk, butter, salt, white flour and 1 cup wheat flour. Beat well with electric mixer. add egg and yeast mixture; beat until smooth. Stir in remaining wheat flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2 in thickness. Cut into 4 inch circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.

Serving Size: 18 - 4 inch muffins

Number of Servings: 1

Recipe submitted by SparkPeople user BJBINGHAM.

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